“Risotto”, of course, means it’s made with rice. But “charred wheat stew” doesn’t sound as appetizing as it actually is. So with the creative culinary expression invokable by quotation marks, I’ll allying this recipe with it’s Italian cousin, risotto, because it’s made the exact same way. And for those who don’t have freekeh, and don’t want to scope it out, can make it the traditional way with rice.
Results tagged artichokes from David Lebovitz
It’s fresh artichoke season and I’m finding them piled up at my local market, practically tumbling off the stands. Last week, I stood there, putting one after the other in my market basket, where I took them home to admire the beauties on my kitchen counter. But they’re not just pretty to look at; artichokes are great in salads, risotto, pastas, and even on open-face sandwiches with a spread of fresh cream cheese and herbs.
Artichokes are not hard to prepare but they do take a bit of determination, which is why they’re most often eaten whole, and steamed. However there are those times when you want to treat yourself to just the artichoke hearts. And when the prices drop at the markets, and they’re in abundance, I don’t mind spending a little time preparing them.
Artichokes will brown almost the moment you slice into them, so you need to make an acidulated water to slip them into when you’re done trimming each artichoke. (They’ll still darken, but not as significantly as if you didn’t use acidulated water. And once cooked, the discoloration should disappear.) Be prepared for lots of leaves to toss out, and if you have a compost bucket, you’ll be making it very happy. Almost as happy as you’ll be when you find yourself with a pan of freshly cooked artichokes, seasoned with olive oil, garlic, and a scattering of fresh herbs.
4 cups (1 l) cold water
8 medium, or 6 large artichokes (about 3-pounds, 1,3 kg)