Risotto with artichokes

Ingredients:
4 Tbsp. Unsalted Butter, 2 Tbsp Removed To Finish The Dish
2 Tablespoons Olive Oil
1/4 Cup Finely Chopped Onion
1 Clove Of Garlic, Minced
1 1/2 Cups Arborio Rice
1/2 Cup White Wine
Juice From 1 Lemon
6 Cups Chicken or Vegetable Broth
3 Medium Fresh Artichokes (Or 6 Small), Cleaned, And Cut Into 1 Inch Pieces
1 Teaspoon Grated Lemon Zest
1/2 Cup Grated Parmesan Cheese
1/4 Cup Finely Chopped Fresh Parsley

Add the artichokes to 2 cups of the chicken broth with the lemon juice in a sauceppan and bring to a boil. Reduce the heat to medium, and cook for 10 minutes. Using a slotted spoon, remove the artichokes from the broth. Add the remaining broth to the pot, and bring to a boil. Reduce the heat and keep warm. Heat the 4 tablespoons of butter with the oil in another heavy saucepan. Add the onions and cook until translucent. Next add the garlic and artichokes and cook another few minutes. Add the rice and stir until it is well coated with the butter oil mixture. Begin to add the wine, and stir continually over medium heat until it is absorbed. Start to add a ladelful of the hot broth, stirring as it is absorbed. Continue in this manner, adding the broth, and stirring continuously. About 15 minutes into the cooking time, add the lemon zest and continue cooking for another 5 to 10 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter, parsley, and the parmesan cheese.

Cook's Tip: To prevent the artichokes from discoloring, keep a cut lemon handy and rub exposed cut edges with the lemon before discolororation begins. Once cut, drop the artichoke pieces into a bowl of cold water with the juice of 1/2 a lemon to keep their color intact. I only make this dish when fresh artichokes are available, but you could use frozen or canned artichokes if you desired. To improve their flavor, I would drain and dry the artichokes, and then braise the chopped frozen or canned artichokes in a little butter just until they begin to color.