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Leena Cooks: Artichoke Risotto with Goat Cheese » Artichoke risotto from Leenaeats.com

My artichoke risotto topped with goat cheese and Italian parsley.

My artichoke risotto topped with goat cheese and Italian parsley.

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The steps to getting a usable artichoke bottom: peel off the remaining leaves, and you are left with the left photo. Take off that tough part, and you end up with those little fibers in the second photo. Use a spoon to scrape it out, and voila--the artichoke bottom in the last photo!

This entry was posted on Wednesday, April 28th, 2010 at 7:26 pm and is filed under . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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