Ingredients

• 6 violets (small artichokes)
• 1 new onion, minced
• 40 g. butter (20+20)
• 300 g. arborio rice
• 30 g. parmesan, grated
• 1 lemon (juice)

• 1 T. white wine (un trait)
• 9 dl chicken broth, hot
• wine vinegar
• olive oil
• salt and pepper

Directions

1. Trim artichokes, keeping only the hearts. Cut in 4 and remove the chokes. Put them in bowl of water and lemon juice.
2. Peel stems to about 1/2 cm and cut in small dice.
3. Sweat new onion on low heat in 20 g. butter. Add diced artichoke stems and, 2 min. later, add rice and let cook 1 min.
4. Add wine and let reduce, then cover with hot chicken broth, adding more as needed, slowly. Cook on low. Add broth as rice absorbs it, about 20 min.
5. The quantity of broth necessary is 3 times the volume of the rice (9 dl).
6. In frying pan, saute artichokes in olive oil until golden, 8 min. on all sides.
7. When rice is cooked, turn off heat, incorporate 20 g. butter and parmesan, stirring energetically with a wooden spoon.
8. Add a few drops of vinegar to clarify and season with salt and pepper.
9. Make a flattened pile on a plate , add artichokes and serve.