HOW TO MAKE IT

Step 1/7

Finely chop the shallots and sauté lightly in oil with the thyme. Season with salt. Next, add the risotto rice and continue to fry everything for approx. 1 minute until the rice is sizzling gently.

Step 2/7

Add a good glug of red wine and leave to simmer briefly. Then, keep adding vegetable stock and simmer until the liquid has almost gone.

Step 3/7

Season the risotto rice with lemon and salt to taste. IMPORTANT: Do not cook the rice through completely, as it will continue cooking in the Dutch oven afterwards.

Step 4/7

Remove the tough outer leaves from the artichokes and blanch briefly in lightly salted water.

Step 5/7

Stuff the artichokes with the risotto rice and top with parmesan.

Step 6/7

Place the stuffed artichokes in the Dutch oven and cover the base with approx. 200 ml of red wine. Add lemon and thyme and cover with the lid.

Step 7/7

Bake in the oven for around 15 minutes at 160 degrees (fan oven), then add a few more fresh parmesan shavings.