The artichoke is a glory of vegetables. Beautifully constructed, it’s almost too beautiful to eat. Artichoke and wild rocket risotto works as a starter or main course.
Recipe by Anke Roux
Photograph by Neil Corder
Artichoke and wild rocket risotto
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 60ml olive oil
- 100g arborio rice
- 125ml wine
- 1,2 litres chicken stock, hot
- 6 artichokes, trimmed, cooked and halved
- 60g Parmesan, freshly grated, plus extra, to serve
- 1 bunch wild rocket, chopped
- salt and freshly ground black pepper, to taste
Fry the onion and half of the garlic in 40ml of the olive oil until soft. Add the rice and fry for a minute more. Add the wine and stir until absorbed. Begin to add the stock ladle by ladle, stirring continuously until all the stock has been absorbed and the rice is tender.
Heat the remaining olive oil and fry the remaining garlic to infuse the oil then remove it and fry the artichokes for a few minutes. Add the rocket and Parmesan to the risotto and stir so that the rocket wilts and the cheese melts. Season. Serve the risotto topped with the artichokes and a little extra Parmesan.
Cook's tip: To trim an artichoke, cut off the stem and the tip of the leaves. Remove hard outer leaves.