- Clean the artichokes by removing the stalks, the thicker outer leaves and leaving only the tender ones. “Cut off the woody ends”.
- Cut the artichoke hearts in half, deprive them of the “inner beard”. Slice them.
- Immerse the artichokes in water and lemon juice so as not to blacken them.
- 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).
- Remove the garlic.
- In a separate saucepan, pour the extra virgin olive oil and brown half the chopped onion or a chopped shallot.
- Add the rice, season with salt, toast.
- Deglaze the rice with the white wine and let it evaporate completely.
- Add a ladle of hot broth and mix
- Continue cooking by gradually pouring the broth and stirring
- When the rice has cooked, add the artichokes.
- Remove from heat.
- Add the grated Parmigiano Reggiano, butter and mix.
- Serve.
