- 8 Boggiatto® Large Artichokes
- 24 Boggiatto® Baby Artichokes
- 2 lemons, juiced
- 4 tbsps olive oil
- 1 cup finely chopped shallots
- 1 lb Italian risotto rice
- 1 cup white wine
- 5 cups chicken stock
- 4 cups reserved artichoke stock
- 2 tbsps kosher salt
- 8 ozs pancetta, diced into 1/4-inch cubes
- 1 cup Parmesan Cheese, shaved
- 1 cup shredded Romano or Asiago cheese
- 1/2 cup whole unsalted butter white pepper and salt to taste
- 2 tbsps dried lavender flowers
- Wash artichokes under cold, running water. To prepare the large Boggiatto artichokes, cut 1/2-inch off the top and pull off lower petals. Cut the stem off the bottom, cut into 1/4-inch thick slices and set aside. Small artichokes do not require special preparation beyond washing.
- Place all artichokes (small and large) in a large stock pot of lightly salted water and add the lemon juice and lemon peels.
- Simmer artichokes until done (when outer leaves easily pull away from the artichoke). Baby artichokes should take about 30 minutes and the larger ones approximately 45-50 minutes.
- With a slotted spoon remove, the artichokes and set aside, reserving the artichoke stock. Clean the large artichokes by removing only the center leaves and the fuzzy center (the choke) to create a bowl.
- Peel the baby artichokes back to the softer center leaves, cut in half lengthwise and set aside.
- To begin the risotto, place a medium-sized soup pot over medium heat, add half of the olive oil, 1/2 cup of shallots and saute' until translucent.
- Add rice and stir with a wooden spoon until rice is well coated by the oil and onion mixture. Add the cup of wine and one cup of chicken stock and simmer on low heat until the rice has absorbed the liquid. Then, over the next 45 minutes, gradually add cup by cup of chicken stock, stirring continuously, until the liquid is absorbed and the rice has an al dente and creamy consistency. Note: Depending on the rice you may have some chicken stock left over.
- While cooking the risotto, place a large saute' pan over medium heat. Add remaining olive oil and fry the pancetta and remaining shallots until golden. Add the sliced artichoke stems and baby artichokes; saute' for an additional 2 minutes.
- Deglaze pan with 1/4 cup of reserved artichoke stock, return the artichoke and pancetta mixture and keep warm, reserving the baby artichoke halves for garnish.
- When risotto is done, remove it from the heat and add grated cheeses and butter cubes until well incorporated.
- Gently incorporate the sauteed, sliced artichoke stem and pancetta mixture into the risotto; season with salt and pepper to taste.
- Heat the large artichokes in the remaining artichoke stock, drip dry well and place in the center of your serving plate.
- Push the leaves outward to create a generous bowl. Fill with the risotto and top with shaved Parmesan.
- Garnish with the baby artichoke halves, and a sprinkle of lavender flowers.
CEC, AAC, Corporate Chef Pebble Beach Resorts; Pebble Beach, CA
"Boggiatto Artichokes and this rustic risotto combination make a dish to enjoy every season."