Stuffed rice artichokes |




4 moretti artichokes
½ lemon
extra virgin olive oil
¼ very thinly sliced white onion
4 fillets of anchovies in oil
100 g of Arborio rice

Clean the artichokes by removing the stem and the harder outer leaves. Rub them with a lemon and cut them in half. Cook them in boiling salted water for about 8 minutes until they are tender but still not melted. Drain them and put them to dry on a few sheets of paper towel.
Cook the risotto which will be the filling for the artichokes. Lightly fry the very thinly sliced onion with a few tablespoons of oil and water so that it doesn’t turn golden but almost melts. Add also the anchovy fillets and melt them while stirring with a wooden spoon.
Pour in the rice and toast it, then cook it by adding hot water gradually. It will cook in about 15 minutes. When the rice is cooked and creamy, but still al dente, taste it to adjust the salt. This shouldn’t be necessary as the anchovies already provide the sapidity needed.
When the risotto has slightly cooled down, fill the 8 halves artichoke creating a kind of dome, then place them in an ovenproof dish with a few tablespoons of oil and water in the bottom. Sprinkle them with breadcrumbs
And season them with a drizzle of oil.
Bake them in a hot oven at 200°C for 15-18 minutes, then finish with 2 minutes of grill to brown them well on the surface. Eat them hot right out of the oven with a side of steamed potatoes seasoned with fresh herbs or a light green salad.

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