Mangia: Carciofi Risotto.

Like many of our stories about food or Italy, they all start in our childhood. Whether it be running around Grandad's allotment picking beans and digging up potatoes, to running around Auntie Rosetta's balcony under the Italian sun, we had a lot to be thankful for growing up, and still do.

Carciofi (Artichokes) have always been one of our favourites, always. We have too many memories of them to list them all, but they all have a recipe attached! We love them stuffed, which Grandad did best, fried, in an omelette, pickled, which are like the best thing in the world, simmered with garlic and parsley, or in a Risotto, which we mentioned when we shared our recipe for Asparagus Risotto a few weeks back. The recipe is pretty similar, you just have to cook the Carciofi differently, but we hope you enjoy it.

What you need:

4 medium Carciofi.
Italian Sausage.
1 cup of Risotto Rice.
1 small onion.
1 clove of garlic.
Pinch of Salt and Pepper
1 tbsp of Dialbrodo/powdered vegetable stock.
1/2 cup of Parmesan Cheese.
Olive Oil.

What to do:

Place garlic, onion & olive oil in a pan on a medium heat.

Wash carciofi and remove hard and spikey layers, then slice into quarters. 

Add them to the frying pan and fry for 2-3 minutes. 

Next, add water to cover the carciofi, plus parsley, salt & pepper. 

Place a lid on and leave to soften. 

Throw in your diced sausage & stir, continue to soften. Add stock (oxo cube, dialabrodo)

Then add a cup of risotto rice and mix together for a minute.

This time we used a pan of boiling water with a drop of olive oil, parsley and a spoon of vegetable stock as our risotto stock.

Once the risotto rice has cooked for a minute, start to add your stock, 1 ladle full at a time. Once each ladle of stock has been absorbed by the rice, you can add another one. We did this for about 30 minutes, until the rice was tender.

Add the cheese towards the end and mix it until melted and combined.


Do you like Carciofi (Artichokes)? 

Buon Appetito!


  1. Oh, that looks so yummy ... I love eggplant, especially as a replacement for lasagna noodles; or cubed and baked in the oven with tomatoes, turkey bacon, and mozzarella cheese. I'm going to have to try out this recipe when I get my hands on some eggplant.