features carciofi artichokes


Chef Filippo Chiappini Datticeo of Antica Osteria del Teatro, Piacenza, Italy
Adapted by StarChefs

Yield: 6 Servings


  • 2 Tablespoons olive oil
  • 1 onion, finely chopped (about 1/2 cup)
  • 4 fresh artichokes hearts, sliced
  • 1 garlic clove, smashed
  • 1 Tablespoon salt
  • 1 pound Arborio rice
  • 1 cup of dry white wine
  • 1 cup tomato puree
  • 5 cups vegetable broth, heated
  • 12 ounces boiled shrimp
  • 3 ounces unsalted butter, sliced
  • 2/3 cup grated Parmesan cheese
  • 1/3 cup chopped fresh Italian parsley

In a large pan, heat olive oil over medium heat. Add onions, artichokes and garlic; sauté until onions become translucent. Remove garlic; add salt and rice to pan. Cook for about 30 seconds to toast the rice, stirring constantly. Add wine and continue to cook until wine is completely reduced. Slowly add tomato puree and hot vegetable broth; cook for 15 minutes, stirring the mixture as it continues to reduce down. Add the boiled shrimp; cook for 1 minute and then remove from heat. Add the butter, Parmesan cheese and parsley. Mix well and serve.