Jamie's Italy
By Jamie Oliver
About the recipe
This is a basic risotto bianco with very thinly sliced artichokes added to it, which give it a wonderful perfume. You need small artichokes for this dish – not the large globe ones. When things like artichokes or courgettes are sliced thinly the Italians call this trifolati, which literally translates as ‘in the style of truffles’, i.e. wafer thin.
Recipe From
6 small or violet artichokes
1 lemon
1 x risotto bianco
½ a bunch of fresh mint (15g)
extra virgin olive oil
Parmesan cheese, for grating
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