8 cups of chicken broth (or 4 tablets dissolved in equal amount of water)
3 cups of water
2 cups of arborio rice
2 tablespoons of olive oil
2 tablespoons of finely chopped onion
2 tablespoons of grated Parmesan cheese
2 tablespoons of chopped fresh parsley
1 tablespoon of lemon juice
1 teaspoon of dried oregano, crumbled into six artichoke fundus
1 minced clove of garlic
Salt and black pepper to taste
For decorating
Lime wedges
8 cups of chicken broth (or 4 tablets dissolved in equal amount of water)
3 cups of water
2 cups of arborio rice
2 tablespoons of olive oil
2 tablespoons of finely chopped onion
2 tablespoons of grated Parmesan cheese
2 tablespoons of chopped fresh parsley
1 tablespoon of lemon juice
1 teaspoon of dried oregano, crumbled into six artichoke fundus
1 minced clove of garlic
Salt and black pepper to taste
For decorating
Lime wedges
Bring the artichoke fundus, water, one tablespoon of olive oil, and lemon juice to a boil in a large saucepan
Simmer for 10 minutes or until the choke is tender
Remove the artichoke and reserve one cup of the liquid
Return that liquid to the saucepan, add the chicken broth, cover, and simmer over low heat
In a large skillet, sauté the onion and garlic in the remaining olive oil until the onion is softened
Add the rice and cook for 3 minutes, stirring constantly
Cut the artichoke fundus into cubes and add to the rice
Add the oregano, parsley, lemon juice, salt, black pepper, and one cup of hot broth
Mix well
As the liquid is absorbed, add the remaining broth in small amounts
Cook until the rice is cooked through but still firm
Sprinkle with Parmesan cheese and mix
Garnish with lime wedges.
