Saffron Risotto Stuffed Artichokes with Prosciutto Crisps
Tender artichoke hearts are hollowed out and filled with creamy, saffron-infused Arborio rice. Topped with crispy prosciutto and a dusting of Parmesan, this dish offers a delightful interplay of salty, sweet, and umami flavors.
Prep Time
75 min
Difficulty
Medium
Servings
4
Calories
450 kcal
Instructions
- 1
Prepare the artichokes: Trim the stems, cut off the top inch, and remove the tough outer leaves. Scoop out the fuzzy choke with a spoon. Rub all cut surfaces with a lemon half to prevent browning.
~15 min - 2
Par-boil the artichokes in salted water with the remaining lemon half for about 15-20 minutes, until they are tender but not fully cooked.
~20 min - 3
While artichokes are boiling, prepare the risotto: Warm the vegetable broth in a saucepan and add the saffron threads to infuse. Keep warm over low heat.
- 4
Finely chop the shallot and mince the garlic. In a medium saucepan, heat 1 tablespoon of olive oil and 15g of butter over medium heat. Sauté the shallot until softened, then add the garlic and cook for another minute until fragrant.
~5 min - 5
Add the Arborio rice to the saucepan and toast for 1-2 minutes, stirring constantly, until the edges of the grains appear slightly translucent.
~2 min - 6
Pour in the white wine and stir until it has evaporated completely.
~1 min - 7
Begin adding the warm saffron broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
~20 min - 8
Stir in the remaining 15g of butter and half of the grated Parmesan cheese. Season with salt and pepper to taste.
~1 min - 9
Preheat oven to 375°F (190°C). Place the par-boiled artichokes in a baking dish and carefully stuff each one with the prepared saffron risotto.
~3 min - 10
In a small skillet, cook the prosciutto slices over medium heat until crispy. Drain on paper towels.
~5 min - 11
Drizzle the stuffed artichokes with the remaining 1 tablespoon of olive oil. Bake for 15-20 minutes, or until the artichokes are heated through and the risotto is slightly golden.
~18 min - 12
Top the baked artichokes with the crispy prosciutto and the remaining grated Parmesan cheese. Serve immediately.
~1 min
Tips
- To make ahead, par-boil the artichokes and prepare the risotto separately. Stuff and bake just before serving. Crisp the prosciutto closer to serving time for maximum crispness.
- If you can't find large artichokes, you can use smaller ones and adjust baking time accordingly. You can also use the removed artichoke leaves to make a simple vegetable stock.
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