Baby Artichoke Risotto

Ingredients

• 2 lb. Ocean Mist Farms baby artichokes, rinsed and trimmed (See video: How to Prepare Baby Artichokes for cooking)
• ½ cup red wine vinegar
• ¼ cup olive oil
• ½ tsp. salt
• ¼ tsp. dried oregano leaves, crushed
• 2½ cups chicken broth
• 1 cup yellow onion
• 3 tbsp. olive oil
• 8 oz. arborio rice
• 1 bay leaf
• Salt and pepper, to taste
• 6 thick slices of Baker’s Bacon, diced
• 2-3 cloves garlic, minced or crushed
• 2 cups chicken broth
• 1 cup (4 oz.) grated Parmesan cheese
• Fresh parsley, for garnish
• Start with prepared baby artichokes. Leave baby artichoke whole, if small, or cut into halves or quarters.
• In large saucepan, over medium heat, bring vinegar, olive oil, salt and oregano to a simmer. Add prepared artichokes. Cover and simmer until tender (about 10 to 15 minutes). Drain well and set aside.
• Add 1/2 cup of hot broth. Continue to cook and stir until rice absorbs the broth. Continue to add broth, 1/2 cup at a time, cooking and stirring until each addition is absorbed. Set aside.
• In large skillet, over medium-high heat, cook bacon until crisp. Drain off all but 2 tablespoons of the drippings. Add garlic and drained artichokes. Cook and stir until artichokes begin to brown.
• Stir in the cooked rice, then the 2 cups chicken broth. Bring to a boil and simmer until rice absorbs the broth. Stir in Parmesan cheese and sprinkle with parsley.
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