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Rice With Artichokes

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      Title: RICE WITH ARTICHOKES
 Categories: Italian, Rice, Vegetables
      Yield: 6 Servings
 
      6    Artichokes;medium: -OR
      4    -Artichokes; large
    1/2 c  Olive oil
      3 ts -salt
           -freshly ground black pepper
      3 c  -cold water
  1 1/2 c  Rice; short grained;Arborio
           -is best
 
  Risotto Coi Carciofi To quote the author," In Pitigliano it was
  traditionally served during Passover*, when artichokes are in season
  and tender". *"Other differences (between Italian Jews and Ashkenazic
  Jews) stem from the fact that some foods are not considered kosher by
  the Ashkenazim are permitted by the Italkim or Sephardim and vice
  versa. For example, rice, which was a staple for us at Passover, is
  considered chamtaz, or leavened food, by the Ashkenazim, whereas
  chocolate, cheese, and other milk products, so widely used by the
  American Jews during Passover, were absolutely forbidden for us,
  because we considered them to be chametz." Trim artichokes; remove
  any choke and slice very thin. Heat oil thoroughly in a large skillet
  and add the artichoke slices. Season with 2 teaspoons salt and pepper
  to taste. Cook over high heat, stirring frequently , for
  approximately 5 minutes. Lower heat to medium and cook, stirring
  frequently, another 10 minutes. Bring 3 cups of water with 1 tsp salt
  to a boil. Add rice and cook, covered, for 12 to 15 minutes. Add to
  skillet with artichokes and stir to combine. SERVES: 6
 
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