RFCJ RECIPE ARCHIVE
Posted by : Brian Mailman Rice with Artichokes: Riso con Carciofi - pareve
Rice with Artichokes "The Jews in the Venice Ghetto had a greater variety of vegetable risotti than the Venetians, using peas, zucchini, eggplant, cabbage, potatoes, spinach, and artichokes. ... This particular combination comes from the inhabitants of the ghetto who migrated from Sicily in the sixteenth century ... I make the dish with frozen artichoke bottoms, which are expensive but very good ..." 2-1/4 cups (500 ml) water 2-1/4 cups (500 ml) dry white wine 8 tbsp. light vegetable oil 1-3/4 cups (350g) Italian risotto rice (preferably Arborio) [My note: if Arborio is not convenient, I think you could use any short-grained rice] Salt and pepper 14 oz. frozen artichoke hearts Bring the water and wine to the boil. In another pan, heat 4 tbsp of oil, add the rice, and stir until it is well coated and translucent. then pour in the water and wine, add salt a (about 3/4 tsp.) and pepper, and cook, covered, on very low heat for about 20 minutes, or until the rice is tender but firm and there is still a little liquid left. At the same time, cut the artichoke hearts into slices and fry quickly in 4 tbsp of oil, adding a little salt and stirring all the time, until very slightly browned. Drain off the oil and mix the artichokes with the rice before serving.
