An oven -baked Artichoke Risotto with Brown Butter Capers
This is the one that Amy, Susan and I made when we did our podcast.
A couple of friends have had fresh artichokes in their organic delivery boxes. One friend had no idea what they were, both had no idea how to prepare them. Here's a great little video from the guys at Moro, filmed on their (Now lost to the Olympics) allotment, not far from here. http://www.moro.co.uk/moro/cookbooks/moroeast_film2.asp Here I've just used the cooked baby artichokes that you get in olive oil. I'll make it with the fresh artichokes in the summer, but in the meantime this version breathes summer when you eat it.
280 g artichokes in olive oil
100 g freshly Parmesan
1 onion
2 sticks celery
2 garlic cloves
10 g sage leaves
1.4 litres chicken or vegetable stock
400 g risotto rice, i.e. Carnaroli or Arborio
100 ml crème fraiche
70 g butter
50 g capers
1 unwaxed lemon
25 g flat-leaf parsley
salt and freshly ground black pepper
