Baby Artichoke Risotto with Sharp Parmesan

Credit: Didier Loire
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Step 1: Artichokes

Remove the hard, dry leaves from the artichokes. Cut the stems 1 1/2 inches (3 cm) from the base, setting the remaining stems, as well as the hard parts of the leaves, aside.

Peel the stem as if it were an asparagus.

Remove the choke, and place the artichokes in water acidified with ascorbic acid (1/4 teaspoon per quart (1 g per liter) of water) as they are prepared.

Prepare all of the artichokes in the same way.

Step 2: Parmesan

Choose a piece of parmesan that is not too dry, and cut out a 2 x 3 1/2 inch (5 x 8.5 cm) rectangle. Slice this piece of parmesan on a slicer set at position 0 to obtain very thin slices. Shape these slices like wood shavings, place on a plate, cover with plastic wrap, and refrigerate.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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