Tag Archives: artichoke

Risotto with Artichoke

28 okt

I really like dishes that need to be cooked in one pan, because the smells mix together great! I sometimes just don’t put on the ventilator on on purpose, so the smell will stay longer in my kitchen :-). For tonight I just wanted to make a cheap and easy dish, because I was by myself. I figured that a risotto mixed with my favorite ingredient, artichoke, could be the perfect one-pan-dish! You only need a few ingredients for 4 people. I just made it for myself, so I can have some more with lunch tomorrow :-).


30 gr. of butter, 275 g. of risotto, 1 can of artichokes, 800 ml. of chicken stock (you can add 1 tablet of beef stock if you prefer) 1 onion, some (Parmezan) cheese, pepper and salt.


However this is an easy dish ingredient-wise , you have to keep stirring! Melt the butter in the pan and cut the onion. Bake the onion for 5 minutes until it glazes. Remember, don’t let it get brown! When the onion is done, add the risotto and stir it for 2 to 3 minutes. Then add the can of artichokes, with the oil from the can! Stir it until the risotto ‘drinks’ the fluid. Then add the chicken stock bit by bit. Wait until the risotto takes the fluid in and then add another bit. Finally add some pepper and salt. Serve it with Gouda or Parmezan cheese.

And now you can make yourself comfortable on the couch and watch a movie. Perfect for an early autumn evening. Buon appetito!


Artichoke con Mustard Vinaigrette

8 okt

When I still lived in Maastricht, I often went to Cafe Sjiek and this French grand-cafe-type restaurant introduced me to the perfect recipe for artichokes! This has become one of my favorite appetizers, because it’s easy to make, healthy, fun to serve and very delicious.


1 artichoke per person, 2 tablespoon musterd, 2 tablespoons of olive oil, 1 tablespoon of vinegar, a bit of piment d’espelette or pepper powder, salt and pepper.


Cut off the stems of the artichokes and trim the upper parts of the leaves. Put the artichokes in a large pan and fill it with water until 1/3rd of the artichokes. Bring the water to boil, reduce the heat and let the artichokes steam for 45 minutes.
In the meantime, you can prepare the musterd vinaigrette. There are plenty of vinaigrettes that go well with artichoke, but I prefer the musterd taste. Put the musterd, olive oil and vinegar together and mix it. Season it with salt, pepper and a hot pepper powder. You can use normal pepper powder or piment d’espelette.

After 45 minutes, you can see that the leaves of the artichoke have opened and now you can take the artichokes out. Dip the end of one leaf in the vinaigrette and taste the artichoke. Bon appetit!