Artichokes are my favorites while living in Italy (Artichokes turn to a beautiful and gorgeous purple flower if not harvested in time). My friend Giovanni ‘s favorite dish is Carciofi alla Romana; braised artichokes cleaned and stuffed with parsley, garlic and olive oil.

It is easy to prepare artichokes but in some cases it is time consuming and some work is needed, as there are many ways to cook artichokes such as steamed, grilled, fried or braised.

INGREDIENTS:

½ pound Carnaroli or Arborio Rice

3 Artichokes cleaned and sliced

1 medium white onion chopped

2 quarts Vegetable broth

1 cup Grated Parmesan cheese

½ stick of unsalted butter

3 tablespoon Olive oil

Salt to taste

STEPS:

In a stockpot, bring the vegetable broth to slow simmer.

Place olive oil in a saucepan over medium heat; add onion and start cooking until translucent stirring occasionally.

Add rice and stir frequently with a wooden spoon about a minute, then start adding one ladle of broth at a time by stirring constantly till the liquid is absorbed.

Repeat this steps about 3 to 4 times by adding more broth and stirring frequently, then cover with more broth and cook for about 16 to 20 minutes till creamy but al dente. About 5 minutes before the rice is done add the artichokes.

Add salt; be aware that Parmesan cheese is a little salty.

When done, remove from heat and add the butter and finally stir the Parmesan cheese.