Risotto with Artichokes

Name: Risotto with Artichokes (Risotto ai Carciofi)
Total time: 1 h
Yield: Serves 4 as a main course or 6 as part of a multicourse Italian meal
Cuisine: Italy
Ingredients: 6 cups homemade meat broth or ½ each beef and chicken bouillon cube dissolved in 6 cups water; 1¾ cups rice for risotto (Arborio, Carnaroli, or Vialone Nano); ½ small yellow onion; 4 large artichokes; 1 medium clove garlic; 3 tablespoons extra virgin olive oil; Salt; ½ small bunch flat-leaf Italian parsley; Freshly ground black pepper; 1 lemon

Risotto ai Carciofi

Preparation info

Serves
4
as a main course

Difficulty
Easy
Ready in
1 hr

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

Ingredients

1 lemon
4 large artichokes
½ small yellow onion
3

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

Cut the lemon in half. Squeeze the juice from half the lemon into a medium bowl and fill the bowl halfway with cold water. Trim the artichokes as described. Cut them into wedges about ¼ inch thick and put them in the bowl of lemon water to prevent them from discoloring.
Peel and finely chop the onion. Put it in a heavy-bottomed