I learned to make this during a special cooking class given to me on a trip to Venice by the local Jewish community.
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.
Servings
6 Servings
Ingredients
- 6 small or 4 large globe artichokes
- 2 lemons cut in half
- 3 tablespoons extra virgin olive oil divided
- 2 cloves garlic chopped
- 1 teaspoon salt
- ¼ cup chopped parsley
- 4 cups water or stock divided
- 1 pound Arborio rice
- ½ cup white wine
Instructions
- Remove tough outer leaves of artichokes, pare 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 on medium. Add artichokes and garlic; cook for a couple of minutes. Add salt, parsley, and 2 cups of broth. Simmer for a few minutes.
- Strain artichokes; keep broth on low heat, add the other 2 cups.
- Cut around the heart of the artichoke, chop it up, and set aside. Pulse the rest of the artichokes in a food processor or food mill. Strain; set aside pulp.
- Heat pot over medium heat and add 1 tablespoon oil. Add rice and sauté for a couple of minutes until it becomes translucent. Add artichoke hearts, artichoke pulp, and wine. Stir until liquid almost evaporates.
- Start adding hot broth, a ladleful at a time, stirring continuously. Allow liquid to be absorbed before you add more. Season with salt and pepper.
- After 15 minutes of cooking, check the rice. When it’s cooked but “al dente,” turn off heat. Garnish with raw shaved artichoke and serve.
- Tip: For a dairy risotto, top with butter and Parmesan cheese.
Should recipe read 6 small or 4 large, instead of 4 small or 6 large?
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.
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!!