Artichoke Risotto

Serve braised veal cheeks over this wonderful artichoke risotto for a flavorful evening meal.

Recipe Information

Prep Time: 10 Minutes
Cook Time: 30 Minutes

Ingredients:

1 quart chicken stock

12 Ocean Mist Baby Artichokes

(See video: How to Prepare Baby Artichokes for cooking)

1 lemon, juiced 2 Shallots, minced
1 clove garlic, minced

2 Tbsp.  olive oil

1 lb. arborio rice

½ cup white wine

¼ cup grated reggiano-parmigianno cheese

2 Tbsp. unsalted butter
2 Tbsp. fresh Italian parsley, chopped

2 sprigs fresh thyme, chopped

salt and pepper to taste

Directions:

How to Prepare & Cook with Baby Artichokes
  1. Bring the chicken stock to a boil. Cut baby artichokes into quarters. Add lemon juice to them, so they don’t oxidize. Sauté the Artichokes in 1 tablespoon of olive oil, on medium flame until al dente (about 8-10 minutes) Season with salt and pepper; set aside.
  2. In a large sauté pan, add remaining olive oil. On low heat, sauté Shallots and garlic. Add rice and mix until rice is coated with oil and Shallots and starts to lightly toast. Add wine and about a cup of chicken stock; stir until liquid almost evaporates. Continue to add hot chicken stock to rice mixture until rice is cooked al dente.
  3. Mix in the butter and the cheese, and add the Artichokes last with the fresh chopped herbs. Season with salt and pepper and serve!

 

See other great Artichoke recipes, chef videos, and more.

Recipe Reviews

I have made this recipe twice now and love it. The only thing I changed was I couldn't get fresh artichokes so I used frozen and it turned out just f

Tricia Hanisko
May 12, 2010
HendersonNV

I have made this recipe twice now and love it. The only thing I changed was I couldn't get fresh artichokes so I used frozen and it turned out just fine.

Ocean Mist Farms , USA 5.0 5.0 1 1 I have made this recipe twice now and love it. The only thing I changed was I couldn't get fresh artichokes so I used frozen and it turned out just fine.
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