500 gr frozen artichoke hearts, defrosted and sliced thin lengthwise,
2 cups Arborio rice,
1/2 cup dry white wine,
Chicken (or vegetable) broth,
1 medium onion, peeled and finely chopped,
1 garlic clove finely chopped,
3 tablespoons extra-virgin olive oil,
Small handful chopped parsley,
Salt and pepper to taste,
Knob of butter,



In a sauté pan over medium heat, sauté the sauté artichokes hearts in 1 tablespoon of olive oil until they are cooked and slightly coloured. Transfer to a serving plate and keep warm. Add the remaining olive oil and sauté the onions and garlic. Add rice and toast for a couple of minutes. Add the wine, let it evaporate stirring continuously. Add the chicken stock, letting it evaporate before adding any more.
When the rice is nearly cooked, add the artichoke heart season and continue cooking, adding more broth. Once the risotto is done stir in some parmesan and a knob of butter and allow it to set for a few minutes. Just before serving add the chopped parsley.

For 4 persons.
Style: Mediterranean.
Difficulty: Easy.
Preparation time: 15 minutes.
Cooking time: 40 minutes.