Ingredients

  • 10 baby artichokes
  • Juice of 1/2 lemon
  • 1 small onion, chopped
  • 1 clove garlic, minced (green part removed)
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 1 ½ cups Italian Arborio rice
  • 1 cup dry light Italian white wine
  • 4 to 6 cups homemade chicken stock
  • ⅓ to ½ cup freshly grated Parmesan cheese
  • Coarse salt and freshly ground pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      625 calories; 25 grams fat; 11 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 74 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 18 grams protein; 47 milligrams cholesterol; 635 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings

Preparation

  1. Trim all but the most tender inner yellow leaves from the artichokes. Cut the artichokes in thin slices and put them into a pot of water into which you have squeezed the juice of the lemon half. This will prevent them from turning brown.
  2. In a large heavy saucepan or skillet, soften the onion and the garlic in the oil and two tablespoons of the butter. Add the sliced artichokes and cook for three to four minutes, cooking frequently.
  3. Add the rice and cook over fairly high heat, stirring constantly, until the grains turn opaque.
  4. Pour in the wine and stir the rice well to prevent it from sticking to the bottom of the pan. When the liquid has evaporated, add a ladleful of hot broth. Repeat this procedure until the rice is almost tender, but firm. If you run out of stock, add warm water instead.
  5. Turn off the heat, add the butter and season the risotto with salt, pepper and Parmesan cheese. Serve immediately, with more cheese passed separately at the table.
  • This can also be made with large artichokes. Use four artichokes, discarding the leaves and chokes, cut the bottoms in quarters and then in slivers.

Dining and Cooking