Ingredients Jump to Instructions ↓

  1. 1 Chicken stock

  2. 10 Baby artichokes

  3. 1 Lemon - juiced

  4. 1 Onion - chopped

  5. 1 Garlic clove - chopped

  6. 1 tablespoon 15ml Virgin olive oil

  7. 1 lb 454g / 16oz Arborio rice

  8. 1/2 cup 118ml Dry white wine

  9. 1/4 cup 59ml Grated Sicilian pecorino

  10. 2 tablespoons 30ml Minced fresh Italian parsley

  11. 1 section Thyme - leaves removed

  12. 1 teaspoon 5ml Salt

  13. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bring the chicken stock to a boil over high heat. Clean the artichokes, leaving the tender inner leaves attached to the hearts, and halved. Rub with 1/2 lemon. Cook artichokes until tender, about 10 minutes. In a saute pan over low heat, saute onions and garlic together in olive oil. Add rice and toast to harden the outer starch. Add wine and slowly add chicken stock, only adding as much as will evaporate in 1 minute, until rice is cooked and creamy. When the rice is cooked, remove from heat and allow it to set for a few minutes to absorb any remaining liquid. Just before serving, mix in the artichokes, cheese, chopped parsley, thyme leaves, and salt and pepper, to taste.


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