Artichoke Risotto with Lemon & Parsley

Artichoke Risotto with Lemon & Parsley
Photo by Scott Phillips


  • 1 tsp. finely grated lemon zest
  • 4 large artichoke bottoms, trimmed and halved, in lemon water
  • 5 to 6 cups homemade chicken broth (or equal parts low-salt canned broth and water); more as needed
  • 1 Tbs. minced fresh flat-leaf parsley
  • 1-½ cups arborio rice
  • 1 large clove garlic, minced
  • 1-½ cups thinly sliced leeks (white and pale green parts only), rinsed well and drained
  • + 3 more ingredients
    • ¼ cup extra-virgin olive oil
    • Freshly ground black pepper
    • Sea salt or kosher salt

Thinly slice each artichoke half. Return the slices to the lemon water. Heat 2 Tbs. of the olive oil in a heavy, wide-based pot (like a Dutch oven) over medium-low heat. Add the leeks and garlic and cook, stirring occasionally, until the leeks are soft, about 10 minutes. Drain the artichokes and ...

View full recipe at Fine Cooking


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