|Tender globe artichokes||4|
|Chicken stock||5 Cup (80 tbs)|
|Unsalted butter||1⁄4 Cup (4 tbs)|
|Olive oil||1 1⁄2 Tablespoon|
|Risotto rice||1 3⁄4 Cup (28 tbs)|
|Dry vermouth||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Garlic||1⁄2 Clove (2.5 gm), peeled and grated|
Slowly bring the stock to a boil.
While it is heating prepare the artichokes.
You will need only the heart, the inner leaves, and base; if you cannot buy very young, tender varieties of artichoke, use 12 artichoke bases or bottoms (fonds d'artichauts).
If using artichoke hearts, cut them lengthwise in quarters, remove and discard the choke, if there is one, from the center, and slice thinly.
Peel and finely chop the onion and sweat gently in 2 tbsp of the butter and 1 1/2 tbsp oil in a large, heavy bottomed skillet.
Add the artichokes and fry gently for 5 minutes, stirring and turning them.
Add the rice, turn up the heat to moderately high, and cook, stirring for 1-2 minutes.
Pour in the vermouth and continue stirring until it has evaporated.
Pour in about 1 cup of the boiling hot stock and stir.
Cook briskly, adding more hot stock when necessary and stirring occasionally.
The rice should be tender, with just a little bite left in it after 14 minutes.
Remove from the heat, add the remaining butter and the Parmesan cheese; if desired, pee1 1/2 clove garlic and grate over the risotto.