Here’s another idea to taste artichokes in this time of the year: a nice risotto, with a cream made with stems and flavored with oil, salt and a pinch of ginger powder. Finally,you can enjoy this vegan recipe, with a sprinkling of minced toasted almonds and some roasted artichoke. ☺

Ingredients (for 4 people):

  • semi whole Balilla rice 7 oz
  • 4 artichokes
  • a quarter of onion
  • 1 glass white wine
  • 4 coffee spoons of toasted almonds (minced)
  • 1 pinch of ginger powder
  • extra virgin olive oil q.s.
  • salt q.s.
  • vegetable broth q.s.


  1. Wash the artichokes. Start with the stalks: after peeling, cook them in boiling water for about 15 minutes; blend with some olive oil, a pinch of salt and ginger powder; you will use it to cream risotto at the end of cooking.
  2. Prepare a bowl with water and lemon juice; keep cleaning the artichokes by removing the outer leaves; proceed removing the tip; cut them in two parts and remove the fuzzy center and the sharpest inner leaves; put in the bowl with the acidulated water (in this link you can find out how to clean artichokes in details: ).
  3. Wash and cut them in thin slices.
  4. Mince the onion and let it sweat in a saucepan.
  5. Add the artichokes (keeping aside a little).
  6. Add the rice and let it toast for two minutes.
  7. Add the glass of wine and let it simmer until reduced.
  8. Cover with the broth and cook slowly, stirring occasionally.
  9. Meanwhile season the artichokes, kept aside, with some olive oil and a pinch of salt; toast them under the grill.
  10. When the rice is cooked, add the stems cream.
  11. Serve with some toasted artichoke and a sprinkling of almonds.