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