Artichoke risotto.

Prepare your ingredients: Cook the artichokes (place in pot and cover them of boiling water with 1 salt hddle, and the 1 lemon shell. Boil 20-30 mins, until you can easily remove your leaves). Meanwhile, cut the onion into small cubes, and reserve in a well. Once ready the artichokes, drain and defrost. Then with a spoon, remove the meat from the leaves and clean the heart, then cut it into small pieces. Prepare the vegetable broth by dissolving the calipe in hot water, according to container instructions.

Place a pot over high heat, add the oil and butter, then the onion and lower the intensity of the fire. Remove until it is translucent. Incorporate the rice, and remove until it is translucent. Add artichoke meat and wine, stirring until alcohol evaporates

Add a little hot broth, stirring until the rice absorbs the broth. Repeat this step until you get a creamy look.

Finally, incorporate artichoke hearts, which is broth and continue removing. Before serving sprinkle parmesan cheese grated

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