Chef Steve Schultz of Red Sky Café sent us this recipe:
8 baby artichokes
juice of one lemon
small bowl of water
1/4 pound whole butter
1 cup diced yellow onion
1 cup diced leeks
1 tablespoon diced garlic
4 cups rich chicken broth
white pepper and kosher salt to taste
white wine as needed
2 cups Arborio rice
Parmesan cheese to taste
1 tablespoon diced Italian parsley
1 tablespoon diced basil
Trim harder, outer leafs and stems off artichokes. Slice and reserve in bowl of water with juice of one lemon.
Cook onion, leeks and garlic in butter on low heat until translucent. Do not brown.
Add artichokes and broth to butter mixture. Season with white pepper and kosher salt to taste.
Bring to boil. Add rice. Stir constantly adding more broth or white wine as needed to keep moist.
When the rice is al dente, finish with Parmesan to taste, Italian parsley and basil. Serves 4 to 6.