Baby Artichoke Risotto

Here’s another great dish to add to your repertoire of artichoke recipes. The tiny lemon zest and juice really bump up the flavor, so don’t leave them out. Cheese is optional here.

Ingredients

• 10 baby artichokes
• 1 lemon, plus 1 to 2 teaspoons freshly squeezed lemon juice
• About 7 cups chicken or vegetable stock, as needed
• 2 tablespoons extra virgin olive oil
• ½ cup minced onion or spring onion
• Salt, preferably kosher salt, to taste
• 2 garlic cloves, minced
• 1 ½ cups arborio or carnaroli rice
• 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
• ½ cup dry white wine, such as pinot grigio or sauvignon blanc
• 1 bay leaf
• 1 teaspoon finely minced lemon zest
• 2 tablespoon chopped fresh parsley
• ½ cup grated Parmesan cheese, or a mixture of Parmesan and pecorino Romano (optional)
• Freshly ground pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    509 calories; 12 grams fat; 2 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 78 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 17 grams protein; 12 milligrams cholesterol; 643 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves four to six

Preparation

1. Trim the artichokes, rubbing them with a cut lemon as you go, and slice 1/4 to 1/3 inch thick. Place them in a bowl of water acidulated with the juice of 1/2 lemon. Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the broth is well seasoned.
2. Drain the artichoke hearts and pat dry. Heat the oil in a wide, heavy skillet or saucepan over medium heat. Add the onion and 1/2 teaspoon salt, and cook gently until tender, three to five minutes. Add the artichoke hearts and the garlic, and stir for two to three minutes until the artichoke hearts are beginning to color.
3. Add the rice and thyme, and stir until the grains become separate and begin to crackle. Add the wine, and stir over medium heat until it has been absorbed by the rice. Begin adding the simmering stock, two ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the liquid is almost absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion — adding more stock when the rice is almost dry, then stirring — for 20 to 25 minutes. When the rice is tender all the way through but still chewy, it is done. Add pepper, taste and adjust seasoning.
4. Mince the parsley and lemon zest together, and add to the risotto along with another ladleful or two of stock. Remove from the heat, and add a teaspoon or two of lemon juice. Stir in the cheese, if using. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping in a mound.

• Advance preparation: You can begin up to several hours before serving. Proceed with the recipe, cooking until halfway through step 3 — that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should be no liquid in the pan. Spread it in an even layer in the pan, and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, then transfer it to a sheet pan. Fifteen to 20 minutes before serving, bring the remaining stock back to a simmer and reheat the rice. Resume cooking as instructed.

50 minutes