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Artichoke Risotto

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.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 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


1. 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.

2. 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.  

3. Strain artichokes; keep broth on low heat, add the other 2 cups.

4. 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.

5. 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.

6. 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.

7. 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.