"quinotto" of Artichokes

Wash the quinoa (scrub it well, until the water comes out clear and clean).

Prepare your ingredients: cook the artichokes; wash, peel and chop the onion in cubes; Prepare the broth of vegetables according to instructions of the container and derive it boiling in a pot.

To cook the artichokes: place in a pot and cover them of boiling water with two thirds of the salt and the lemon husk. Boil 20-30 mins, until you can easily remove your leaves.

Once ready the artichokes, drain and dehuff. Then with a spoon, remove the meat from the leaves and clean the heart, then cut it into small pieces.

Add the quinoa to boiling broth and cook until the quinoa is tanned (approximately 12 minutes). Stroke and let cool.

Skip the onion in the butter. Let cook a few minutes over low heat. Add wine, meat from artichokes, nutmeg, salt, pepper and cream.

Bring to boil and incorporate the grained quinoa. Cook until it takes a texture unctuous. Add half of the Parmesan cheese and chopped α-chopped hearts.

Before serving, spinning grated Parmesan cheese.

If you prefer to make homemade broth: it throws in a pot with olive oil the vegetables that you have well washed and cut into small pieces, sofríe about 5 mins, then add 1-2 l of hot water and hope that boils. Colar and use.