Risotto with Artichokes


  1. Clean the artichokes by removing the stalks, the thicker outer leaves and leaving only the tender ones. “Cut off the woody ends”.
  2. Cut the artichoke hearts in half, deprive them of the “inner beard”. Slice them.
  3. Immerse the artichokes in water and lemon juice so as not to blacken them.
  4. Put the Extra Virgin Olive Oil, a peeled clove of garlic, the artichokes and season with salt and pepper in a non-stick pan. Cook over low heat for about 10-15 minutes. If the artichokes dry out too much, add a little vegetable stock. (You can also add some chopped onion or chopped shallots to taste).
  5. Remove the garlic.
  6. In a separate saucepan, pour the extra virgin olive oil and brown half the chopped onion or a chopped shallot.
  7. Add the rice, season with salt, toast.
  8. Deglaze the rice with the white wine and let it evaporate completely.
  9. Add a ladle of hot broth and mix
  10. Continue cooking by gradually pouring the broth and stirring
  11. When the rice has cooked, add the artichokes.
  12. Remove from heat.
  13. Add the grated Parmigiano Reggiano, butter and mix.
  14. Serve.


300gr of Vialone Nano or Carnaroli rice

4 Artichokes

1 clove of garlic

1 onion or shallot

Extra virgin olive oil

Vegetable broth to taste

Parmigiano Reggiano or Grana Padano DOP

Still white wine to taste

Half a lemon juice



Butter to taste