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Artichoke Risotto

 

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Artichoke Risotto
 

 

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Recipe

Artichoke Risotto

I learned to make this during a special cooking class given to me on a trip to Venice by the local Jewish community. Luciano is known for his cooking and he sure proved it with this dish. I have adapted it slightly to the ingredients available in the US.

Times

  • Prep Time : 25 min
  • Cook Time : 40 min
  • Ready Time : 1 hour, 5 min

Servings

6 Servings

Ingredients

  • 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

Directions

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.

About Tamar Genger MA, RD

avatar

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate! Find more on Google

 

comments

 

3 Responses to Artichoke Risotto

  1. avatar says: Ari Ross

    Can this be made with the jarred or canned artichokes (which may be much easier to prep)? If yes, would you recommend any changes to the recipe? Thanks!!

    • Hi Ari,
      It definitely can be made with canned artichokes, obviously you will lose some of the flavor and texture and I haven’t tried it yet, but I would suggest using frozen artichoke hearts. I would saute them in the oil and use them to make the stock, then I would puree half of them and chop the other half. I would probably use a whole box or bag, maybe 10 oz. I will try to make it soon but if you get it to before me let us know how it is.

  2. avatar says: LeslieH

    Should recipe read 6 small or 4 large, instead of 4 small or 6 large?

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