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Risotto with artichokes

Ingredients: 300 gr

. Rice

4 artichokes (at least 300 grams) 1 liter of broth

Parmesan Reggiano or Pecorino Romano cheese

1 shallot 1 clove garlic, some parsley

olive oil

Clean the artichokes, cut into wedges and put them in water acidulated with lemon juice or vinegar to prevent them black (or frozen if you blanch the artichokes).

Fry in little oil, the chopped parsley, shallots and garlic. Keep the heat low. Add the artichoke slices of well-drained and half a ladle of broth, simmer for 10 minutes then add the rice.

Stir over medium heat for a while and cook by adding the remaining broth a little at a time. Serve with pecorino or parmesan.