Baby Artichoke Risotto
Yield: Makes 4 to 6 servings
- 24 baby artichokes
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 6 slices thick-cut bacon, diced
- 3 tablespoons olive oil
- 1 cup chopped onion
- 2 to 3 cloves garlic, minced
- 1 quart chicken broth
- 1 1/2 cups Arborio rice
- 1 cup shredded Parmesan cheese
Rinse baby artichokes and drain. Cut off stem of each artichoke at its base. Peel back and snap off leaves all around the base, starting at the base and working around the artichoke until you reach leaves that are yellow at the top and no longer easy to separate. Cut off top 1/3 of leaves.
In a large saucepan or pot, over medium heat, bring vinegar, olive oil, salt and oregano to a simmer. Add prepared baby artichokes, cover and simmer until tender, about 10 to 15 minutes. Drain and set aside. Discard cooking liquid.
In same pan cook bacon until crisp. Lift bacon out and set aside with artichokes. Drain bacon drippings, reserving 2 tablespoons. In same pan heat 3 tablespoons olive oil along with reserved bacon drippings. Add onion and garlic and cook until onion is tender, about 5 minutes. Meanwhile, in separate saucepan, heat broth to simmering and keep hot. Add rice to bacon drippings and cook and stir until every grain of rice is coated and beginning to turn golden, about 3 to 5 minutes. Add about 1 cup of hot broth to rice and cook and stir until broth is completely absorbed. Continue to add hot broth ¸ cup at a time, cooking and stirring after each addition until absorbed. Stir in reserved artichokes and Parmesan cheese.
Learn about Baby California Artichokes.
Other recipes from Produce Pete.