Artichoke Risotto

• 6 small or 4 large globe artichokes
• 2 cloves garlic, chopped
• 1 teaspoon salt
• ¼ cup chopped parsley
• 4 cups water or stock
• 1 pound Arborio rice
• 1 tablespoon olive oil
• ½ cup white wine

Remove the tough outer leaves of the artichokes, pare the stalks and keep cutting around so that the tip becomes cone shaped (the closer to the center, the softer the tips of the leaves). Slice in half and remove the hairs from inside, if any. Place the artichoke halves in a bowl of lemon water. Heat a couple of tablespoons of olive oil in a heavy pot.  Add the artichokes and garlic. Cook for a couple of minutes.  Add the salt and parsley and 2 cups of stock.  Simmer for a few minutes.  Strain out the artichokes and leave the stock on the burner on low, add the other 2 cups. Cut around the heart of the artichoke and chop it up and set aside.  Put the rest of the artichokes into a food mill or if like me you don’t have one, put it in a food processor and then strain out the good stuff, a very flavorful artichoke pulp.  Set aside. Heat pot over medium heat and add 1 tablespoon oil.  Add rice and sauté for a couple of minutes until it becomes  translucent.  Add the artichoke hearts and the artichoke pulp.  Then add the wine and allow to evaporate. Start adding the hot stock, a ladleful at a time, stirring continuously and allowing the liquid to be absorbed  before you add more. Season with salt and pepper. After about 15 minutes start checking the rice. When it's cooked but “al dente”, turn off the heat and in Venice they garnish with some raw shaved artichoke, but here you can leave as is or if going dairy, top with some butter and Parmagiano.