4 large cooked artichokes
5 soup spoons of butter
1 large onion, coarsely chopped or finely minced
1 1/2 cups of rice
1 cup of dry white wine
1.5 liters of chicken broth
1/2 cup of grated Parmesan cheese
Salt and black pepper to taste
4 large cooked artichokes
5 soup spoons of butter
1 large onion, coarsely chopped or finely minced
1 1/2 cups of rice
1 cup of dry white wine
1.5 liters of chicken broth
1/2 cup of grated Parmesan cheese
Salt and black pepper to taste
Remove the leaves from the artichokes and scrape out the pulp with a spoon, removing the tough part and the stem
Reserve the pulp and cut into pieces
Set aside
Melt 4 tablespoons of butter in a large skillet and add the onion
Cook until the onion is golden brown
Add the rice and cook for 1 minute, stirring constantly
Add the white wine and let it evaporate
Add the artichoke pulp, mix well, and then add 1 cup of chicken broth at a time, cooking until the rice is al dente and creamy, forming waves when pushed with a spoon
Add the grated Parmesan cheese, salt, and black pepper
Mix well and add the remaining butter
Serve immediately
Serves 6 portions
410 calories per serving
Note: The amount of chicken broth may vary depending on the quality of the rice.
