Peel the artichokes back to their pale, light leaves, then halve them and remove the hairy chokes with a teaspoon. Immerse the artichokes in water with half the lemon juice, with a heavy lid or heat-resistant dish placed on top of them to keep them immersed and stop them discolouring.
Start your risotto bianco and when you begin stage 3, drop 6 of your prepared artichoke halves into the simmering stock. Continue cooking the risotto, adding the stock a ladleful at a time until the rice is half-cooked. Slice the remaining artichoke halves very finely and stir into the risotto. Continue stirring the stock into the rice. At stage 4, when the rice is cooked and you have added the butter and Parmesan, stir in the rest of the lemon juice. Take the pan off the heat and check the seasoning.
Remove the cooked artichokes from the stock pan and toss with most of the lemon zest, the torn-up mint leaves and a splash of olive oil. Spoon the risotto onto 4 plates and place the dressed artichokes on top. Drizzle with any remaining dressing from the bowl and serve sprinkled with extra Parmesan and the rest of the lemon zest.
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This simple twist on a risotto bianco is made special with flavoursome artichokes and fresh mint
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BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council