Directions

1. Peel the artichokes, then halve them and remove the hairy chokes with a teaspoon. Immerse the artichokes in water with half the lemon juice to stop them discolouring.

2. Heat the stock. Put the olive oil and butter into a pan, add the onion, garlic and celery, and cook very slowly for about 15 minutes.

3. Add the rice and turn up the heat. Keep stirring

4. Drop 6 of the prepared artichoke halves into the simmering stock.

5. Add your first ladle of hot stock and a good pinch of salt. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside.

   Keep adding ladles of stock, and keep stirring , allowing each ladleful to be absorbed before adding the next. This will take around 15 to 17 minutes.

6. Slice the remaining artichoke halves very finely and the preserved lemon and stir into the risotto. Continue stirring the stock into the rice. 

   Taste the rice to check if it’s cooked. If not, keep adding the stock until the rice is soft but with a slight bite.

7. When the rice is cooked, add added the butter and Parmigiano cheese, stir in the rest of the lemon juice. Take the pan off the heat and check the seasoning.

8. Remove the cooked artichokes from the stock pan and toss the lemon zest, rocket and a splash of olive oil. Spoon the risotto into plates and place the artichokes on top.

9. Serve sprinkled with extra Parmigiano Cheese