Although I’m not sharing every single detail of the starting period of our relationship, we both consider a cooking class in Florence as the real beginning. Risotto with fresh artichokes was part of the menu that day and thus, this dish remains a special one forever. I’m pretty sure I cook this dish everytime in a different way, but I consider the balance between creativity and rituals as being the real magic of a true relationship ❣.
For 2p, clean 6-7 baby artichokes ( if you can’t find them, try the frozen ones). Cut them in 8, store in water with the juice of 1lemon in the fridge.
Chop 2 shallots, 4 garlic cloves and 1 chili.
Drain the artichokes and keep the liquid. Put 2 teaspoons of butter and a drizzle of olive oil in a pan. Once melted, add the artichokes and bake for 5-10 minutes. Stir regularly. Add the shallot, garlic, the zeste of 1 lemon and chili. Stir and bake for a few minutes. Add 120 grams of good quality risotto rice and a few stems of fresh thyme. Once the rice has become glazy, add the lemon water of the artichokes. Stir regularly. Add vegetal stock bits by bits while stirring. Once the rice is al dente, the risotto is ready. Serve with grated parmesan, extra olive oil and fresh parsley.
PS artichokes are considered to be aphrodisiac, but I’m so grateful they are much more than that 😉.