Directions

• Garnish
• Add the oil to a small skillet and heat over medium-low heat. Add the breadcrumbs, lemon zest and chopped peanuts and toss in the skillet with a wooden spoon for 5 minutes, or until the breadcrumbs start to evenly brown and the lemon zest is aromatic. Remove from the heat and add the minced parsley. Mix well with either a wooden spoon or rubber spatula.
• Risotto
• Fill up a bowl with cold water and the lemon juice. Remove leaves until you get to the soft ones, leaves tops and most of the stem from the artichokes. Cut them in quarters and scoop away any hairy parts from the core. Cut the flesh in cubes. Every time you make a cut, dip them in the lemony water to prevent oxidation.
• Heat the oil in a large pan on a medium heat, then add the onion, the artichokes and a generous pinch of salt. Cook for 5 minutes or until soft.
• Add enough lemony water to almost cover the artichokes, bring to a simmer and cook for 10 minutes, until the artichokes are tender.
• Add the rice and toast it in the pan for a couple of minutes, stirring with a wooden spoon to keep it from catching, until it becomes translucent.
• Add the stock, a ladle at a time. Simmer the rice, stirring often to release the starch from (which is what gives you a creamy risotto), and until the rice has absorbed all the liquid. Keep the heat on medium.
• Keep adding stock, and continue to simmer and stir until the rice has absorbed the liquid again. By the time the stock is almost over, the rice should be cooked.
• Once the rice is cooked (you might not need to use all the stock), remove the saucepan from the heat and add the butter. Give the risotto a good toss or stir to make it soft and creamy.*
• Rest for a full minute before serving, ideally on warm plates. Scatter over the gremolata, artichoke leaves and parmesan, if using, and add a twist of black pepper if you wish.