Artichoke and Lemon Risotto

arty-rizAbsolutely no relation to the tuber, Jerusalem artichoke, the Globe Artichoke is quite common in Maltese and Gozitan food culture… its thought to be the ‘proper’ Artichoke and is, in fact a member of the thistle family… pick ones that squeak.. have a purple tinge to them and feel a little heavy. If you can find slightly smaller ones they will be more tender..



Artichoke and Lemon Risotto

By 10th June 2016

  • Yield : Serves 6


Clean the artichokes by peeling the stem, then removing the outer leaves (about 3 layer), then trimming the tops right down (about an inch and a half off), then cutting the artichoke in half and cleaning the furry centres out.  Repeat with the five artichokes. Leave them soaking in a bowl of water with a few wedges of squeezed lemon .

Finely dice the onion and start to cook in some olive oil.  Chop the artichokes and add to the onions. Cook for about ten minutes. Add the finely chopped garlic, cook for a few minutes and add some of the wine. Add the rice and toast together with the vegetables. Add the white wine and cook until it is all absorbed. Add the stock granules, then start adding the hot water a little at a time, whilst stirring continuously . Keep adding hot water until the rice reaches the right consistency – Cooked, with a slight bite and creamy. Switch off, add the butter and parmesan, lemon zest and finely chopped parsley. Season to taste and serve immediately.

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