Artichoke risotto

This recipe is apparently from Sicily. It’s unusual because it uses water instead of stock. If you can’t find salted anchovies,  use 6 fillets in oil instead.

Serves 4

artichoke risotto

artichoke risotto

  • 280g  risotto rice – pref Vialone nano
  • 4 young  artichokes — Prepared and sliced
  • 2 onions, chopped
  • 2 cloves  garlic, chopped
  • 3 salted anchovies, soaked and filleted
  • 30g  pecorino (pref Sicilian peppered), grated
  • a lemon
  1. Soak the artichokes in water to which you’ve added the juice of the lemon
  2. Fry the onions and garlic in a little olive oil for a few minutes until
    they begin to soften
  3. Add the anchovies and the drained artichokes and cook for a further couple
    of minutes
  4. Add the rice and cook until it starts to turn transparent.
  5. Proceed in the usual way for risotto but using boiling water instead of
    stock. You will need just over a litre of water.
  6. When the rice is cooked, remove from the heat and add the cheese.
  7. Let it rest for a couple of minutes before serving.
artichoke risotto finished dish

artichoke risotto finished dish

2 thoughts on “Artichoke risotto

  1. I wish I could make this, but the artichokes looked nasty the last time I went grocey shopping. I live in GA and southerners don’t care about that particular recipe. How about a risotto recipe with okra? Risotto alla okra con Redneck… LOL 😉

    • You can’t get okra in Italy, I’m afraid. Anyway, the last time I tried to cook it, it, had the consistency (and for all I knew, the taste) of pond slime ) Probably my fault, but I’ve never tried it again.

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