Artichoke Bottoms with Tomato and Rice

By dfarber

Ingredients

• 4 Artichoke bottoms
• 1/2 lemon
• 2 1/2 tablespoons unsalted butter
• 2 tablespoons virgin olive oil
• 1/4 pound mushrooms, wiped clean and sliced (about 1 cup)
• 1/4 teaspoon salt
• 1 small onion finely chopped
• 1 garlic clove, finely chopped
• 2 teaspoon chopped fresh basil, or 3/4 teaspoon dried basil
• 2 tomatoes, peeled, seeded, and chopped
• 2 cups unsalted chicken or vegetable stock
• 1 cup rice
• freshly ground black pepper
• 1/2 cup freshly grated parmesan cheese
• 1/4 cup chopped parsley

Details

Servings 8

Preparation

Step 1

In a large nonreactive sauce pan bring 1 quart of water to a boil. Squeeze the juice of the lemon into the onion and continue cooking for two minutes, stirring frequently. Add the garlic, basil, tomatoes and 1/2 cup of stock, and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes. Remove the saucepan from the heat.
In a heavy, 4 quart pot or dutch oven with a lid, melt the remaining 1 1/2 tablespoons of butter over medium-low heat. Add the rice and cook, stirring constantly until the rice is opaque- three to four minutes. Stir in the vegetable mixture, 1 cup of the stock and the pepper, and bring to a boil. Reduce the heat and simmer, covered, for 10 minutes.
Gently stir in the artichoke bottoms, the remaining 1/2 cup of stock and the parmesan cheese, and continue to cook the dish, covered, until the rice is tender and the liquid is absorbed- 10 to 15 minutes. Garnish with parsley serve immediately.