Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Artichokes;medium: -OR -freshly ground black pepper
4 -Artichokes; large 3 c -cold water
1/2 c Olive oil 1 1/2 c Rice; short grained;Arborio
3 ts -salt -is best

Risotto Coi Carciofi To quote the author," In Pitigliano it was
traditionally served during Passover*, when artichokes are in season
and tender". *"Other differences (between Italian Jews and Ashkenazic
Jews) stem from the fact that some foods are not considered kosher by
the Ashkenazim are permitted by the Italkim or Sephardim and vice
versa. For example, rice, which was a staple for us at Passover, is
considered chamtaz, or leavened food, by the Ashkenazim, whereas
chocolate, cheese, and other milk products, so widely used by the
American Jews during Passover, were absolutely forbidden for us,
because we considered them to be chametz."

Trim artichokes; remove any choke and slice very thin. Heat oil
thoroughly in a large skillet and add the artichoke slices. Season
with 2 teaspoons salt and pepper to taste. Cook over high heat,
stirring frequently , for approximately 5 minutes. Lower heat to
medium and cook, stirring frequently, another 10 minutes. Bring 3
cups of water with 1 tsp salt to a boil. Add rice and cook, covered,
for 12 to 15 minutes. Add to skillet with artichokes and stir to
combine. SERVES: 6

Source:_The Classic Cuisine of the Italian Jews_

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