zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Artichoke Risotto

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Artichoke Risotto

    Many varieties of artichoke are grown in Sicily, where this dish originates. An adaptation of a recipe in Patience Gray’s Honey from a Weed, this risotto is great for entertaining, as it’s left to sit for ten minutes before it’s served.

    • Preparation time: 25 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 55 to 60 minutes plus 10 minutes sitting 50 minutes

    Serves: 4

    Ingredients

    • 6 Small globe artichokes
    • ½ Lemon, juice
    • 750ml Chicken or vegetable stock
    • 2 tbsp Olive oil
    • 2 Garlic cloves, peeled and finely sliced
    • 225g Carnaroli or vialone nano rice
    • 24 Salted capers, soaked and drained
    • 4 tbsp Chopped flat-leaf parsley
    • 4 Hard-boiled eggs, shelled and sliced

    Method

    1. First prepare the artichokes: strip off all the leaves and remove the hairy choke inside. Trim and peel the stalk. Thinly slice the hearts and stalks and place in a bowl of water with the lemon juice.
    2. Put the stock on to heat until it is just simmering. Heat the olive oil over a medium heat in a large frying pan or a heavy casserole with a close-fitting lid and cook the slices of garlic until they are just beginning to colour. Stir in the artichoke and cook until it begins to colour lightly. Add the rice and stir well, so each grain is coated in oil. Add a ladleful of stock, stirring as the rice absorbs the liquid. When it has all but been absorbed, add the next ladleful, and continue in this way until the rice is almost al dente – with a definite bite (the rice will continue to cook slightly while it sits). Add one final ladleful. (For a more sophisticated dish, add 4 tbsp saffron-infused water instead of the final ladleful, but if you do, omit the hard-boiled egg.)
    3. Scatter over the capers and the chopped parsley and cover with a folded, clean tea towel, before pressing down the lid. Leave to sit in a warm place for ten minutes. Scatter with the hard-boiled egg and serve with a green salad.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    Artichokes pose problems for some wines. Barbera is Italy’s answer to most food-matching challenges; its intrinsic acidity will work well with this soothing rice dish.

    Comments

    Average user rating

    4 stars