ARTICHOKES
2 lbs Ocean Mist Farms Baby Artichokes, rinsed and trimmed
½ cup red wine vinegar
¼ cup olive oil
½ tsp salt
¼ tsp dried oregano leaves, crushed
RISOTTO
4½ cups chicken broth
1 cup yellow onion
3 tbsp olive oil
8 oz Arborio rice
1 bay leaf
Salt and pepper, to taste
FOR ASSEMBLY
6 thick slices of Baker’s Bacon, diced
2–3 cloves garlic, minced or crushed
2 cups chicken broth
1 cup Parmesan cheese, grated
Fresh parsley, for garnish
Prep Time: 10 mins
Cook Time: 40 mins
Servings: 4
1Start with prepared baby artichokes (any size artichokes may be used though). Leave baby artichoke whole, if small, or cut into halves or quarters.
2In large saucepan, over medium heat, bring vinegar, olive oil, salt, and oregano to a simmer. Add prepared artichokes. Cover and simmer until tender (about 10–15 minutes). Drain well and set aside.
3In small saucepan, heat chicken broth until simmering; keep hot. Heat olive oil in a large saucepan over medium-high heat. Add onion and cook until translucent (about 3 minutes). Add rice, cooking and stirring until all the rice is coated with oil and begins to turn golden (about 5 minutes).
4Add ½ cup of hot broth and bay leaf. Continue to cook and stir until rice absorbs the broth. Continue to add broth, ½ cup at a time, cooking and stirring until each addition is absorbed. Set aside.
5In large skillet, over medium-high heat, cook bacon until crisp. Drain off all but 2 tbsp of the drippings. Add garlic and drained artichokes. Cook and stir until artichokes begin to brown.
6Stir in the cooked rice, then the 2 cups chicken broth. Bring to a boil and simmer until rice absorbs the broth. Stir in Parmesan cheese and sprinkle with parsley. Enjoy!
To learn more about Ocean Mist Farms, visit www.oceanmist.com
