Sautéed Chayote/Guisadong Sayote
2 to 4 pieces chayote squash, pared, seeded and sliced
1 tbsp. vegetable oil
1/2 lb. pork, sliced
2 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped
1 tbsp. patis (fish sauce)
salt and pepper, to taste
water
Directions in cooking :
In a pan, heat oil over medium heat. Cook pork until it turns slightly brown.
Add garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
Add chayote slices. Season with patis, salt and pepper. Stir-fry for few minutes until well blended.
Pour in water and bring to boil. Cover, lower the heat and let it simmer until chayote is tender.
Correct the seasonings according to your style and liking.
Remove from heat. Transfer to a serving dish. Serve hot.
Meat Vegetable Stew with Shrimp Paste/Pakbet
1/2 lb. pork, sliced
2 tbsp. vegetable oil
3 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped
1/2 squash, cubed
2 cups sliced okra
2 cups 1-1/2 inch long cut sitaw (yard long beans)
2 eggplants, sliced
1 ampalaya (bitter gourd and/or bitter melon), sliced
1 to 1-1/2 cup water
2 to 3 tbsp. bagoong alamang (salted shrimp paste)
Directions in cooking:
In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown.
Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine.
Pour in water and add the bagoong alamang, and bring to a boil.
Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend.
Immediately remove from heat. Transfer to a serving dish. Serve hot.
Pork Chop Suey
1/2 lb. pork, cut into thin strips
1 tsp. soy sauce
1 tsp. oyster sauce
salt and pepper, to taste
1 tsp. cornstarch
1 to 1-1/2 cup chicken broth (or water)
2 tbsp. cornstarch
2 tbsp. oyster sauce
1/2 tsp. sugar
1/4 cup vegetable oil
3 cloves garlic, minced
1 onion, chopped
1-1/2 cup baby carrots, halved
3 stalks celery, cut diagonally into 1 inch long
1/2 cup chopped red bell pepper
15 to 20 pieces snow peas, trimmed
1 can slice mushroom, drained
1 can miniature cut cobs of corn, drained
Directions in cooking :
Cut the pork into thin strips. Combine soy sauce, oyster sauce, salt and pepper, and cornstarch. Stir to blend and then add the meat. Marinate for 10 to 15 minutes. Set aside.
In a small bowl, whisk together broth, cornstarch, oyster sauce and sugar. Stir to blend and then set aside.
Heat oil in a wok (or deep skillet) over medium heat. Fry pork for about 3 to 5 minutes. Add garlic and onion until soft and translucent. Stir in baby carrots for about a minute. Add the rest of the vegetables, stir-frying for a minute or two after each addition.
Add the cornstarch mixture. Bring to a boil. Lower the heat and continue stirring until well blended and sauce thickens. Correct seasonings.
Immediately remove from heat after heated through. Transfer to a serving platter. Serve hot the chop suey dish.
Pan-Roasted Pork/Lechon Kawali
Pork
1-1/2 lb. pork liempo (pork belly), cut into serving pieces
4 cloves garlic, crushed
1/4 tsp. pepper or 1 tsp. peppercorns
2 tbsp. salt
water, for boiling
oil, for frying
Sauce
1 tbsp. soy sauce
2-1/2 tbsp. vinegar
1 clove garlic, minced
chili peppers (optional)
Directions in cooking :
* Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.
* Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.
* Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
* Drain on paper towels.
* Mix together all ingredients for the sauce.
* Serve with chopped lechon kawali.
Lechon Kawali is one of my favorite food especially when there is an occasion like birthdays, fiestas, anniversaries and anything else that talks about eating season. The one who is excellent in cooking this kind of viand is my father because he is a cook. When he cook, he tried something different. He put some ingredients that which are not included on the recipe book, he loves experimenting then the result is very good. Sometimes, bad.
Bok Choy with Pan-Fried Tofu and Peanuts
Small heads baby bok choy
2 medium carrots
4 spring onions (scallions)
200 g firm tofu (smoked variety, if available)
2 small red chilies, or to taste
3 tablespoons peanut oil
2 tablespoons lime juice
2 tablespoons soy sauce
1¼ teaspoon ground ginger
1¼ teaspoon grated lemon peel
Pinch of soft brown sugar
Salt
3 tablespoons roasted peanuts
1 tablespoon finely chopped fresh coriander (cilantro) leaves, for garnish
Prep time: 5 minutes
Nutritional information
Per serving:
244 calories,
9 g protein,
20 g total fat,
3 g saturated fat,
0 mg cholesterol,
6 g carbohydrate,
4 g fibre.
How to make:
Cut bok choy into thin strips. Score five narrow grooves lengthwise along each carrot. Slice carrots into thin rounds to create flower–shaped disks.
Finely dice white parts of spring onions. Cut green parts into thin rings. Distribute bok choy, carrots and spring onions among serving plates.
Cut tofu into small cubes. Halve chilies lengthwise and discard seeds. Dice chilies finely.
Whisk 2 tablespoons of the peanut oil, all the lime juice, soy sauce, ground ginger, lemon peel, sugar and a little salt in a bowl until combined. Stir in chilies. Drizzle over salad.
Heat remaining 1 tablespoon oil in a nonstick frying pan over medium heat. Add tofu and fry until golden brown on all sides. Add peanuts and cook briefly, stirring. Add tofu and peanuts at once to salad. Sprinkle with coriander and serve.
Southern Fried Chicken
1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying
Prep Time:15 Min
Cook Time:20 Min
Ready In:35 Min
Nutritional Information
Amount Per Serving Calories: 491
Total Fat: 32g
Cholesterol: 97mg
How to do:
Season chicken pieces with salt, pepper, and paprika. Roll in flour.
Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.
Marinated Flank Steak Barbeque
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons distilled white vinegar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup vegetable oil
1 1/2 pounds flank steak
Nutritional Information
Amount Per Serving
Calories: 388
Total Fat: 27.8g
Cholesterol: 47mg
Prep Time:15 Min
Cook Time:10 Min
Ready In:8 Hrs 25 Min
How to do
In a blender, combine the soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil.
Lay steak in a shallow glass or ceramic dish. Pierce both sides of the steak with a sharp fork. Pour marinade over steak, then turn and coat the other side. Cover, and refrigerate 8 hours, or overnight.
Preheat grill for high heat.
Place grate on highest level, and brush lightly with oil. Place steaks on the grill, and discard marinade. Grill steak for 10 minutes, turning once, or to desired doneness.
Chicken Pot Pie II
1 1/2 pounds skinless, boneless chicken breast meat
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups milk
3 tablespoons butter
1 onion, chopped
1 cup chopped celery
1/3 cup all-purpose flour
2 cups frozen mixed vegetables, thawed
1 tablespoon chopped fresh parsley
1/2 teaspoon dried thyme
1 (9 inch) pastry for a 9 inch single crust pie
1 egg, lightly beaten
How to Cook
In a large saucepan over medium high heat, combine the chicken meat, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough milk to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, parsley and thyme. Pour mixture into a 1 1/2 quart deep casserole dish.
Preheat oven to 400 degrees F (200 degrees C).
Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges by pinching together. Reroll scraps to cut into decorative designs. Place on top of pastry. Brush pastry with beaten egg and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.
Nutritional Information
Amount Per Serving
Calories: 662
Total Fat: 29.4g
Cholesterol: 182mg
Italian Cream Cheese and Ricotta Cheesecake
2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container ricotta cheese
1 1/2 cups white sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons flour
1/2 cup butter, melted and cooled
1 pint sour cream
Prep Time: 15 Min
Cook Time: 2 Hrs
Ready In: 6 Hrs 15 Min
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a springform pan.
Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.
Nutritional Information
Amount Per Serving
Calories: 703
Total Fat: 50.1g
Cholesterol: 241mg
Tomato Florentine Soup
1 (14 1/2 ounce) can diced tomatoes
1 teaspoon olive oil
1 (10 ounce) package frozen chopped spinach, thawed
1/2 cup chopped green bell pepper
1 garlic clove, minced
1/2 cup chopped onion
1 teaspoon chicken bouillon granule
1 1/2 cups water
1 tablespoon minced fresh basil
1/4 teaspoon ground black pepper
A super easy to prepare, yet delicious recipe. This tomato soup is perfect for beginner cooks and has a great flavor.
Preparation:
1. Cook the bell pepper, garlic and onion in oil until tender in a large saucepan over medium heat
2. Stir in the tomatoes, bouillon, water, basil and black pepper.
3. Bring to a boil, then reduce the heat and simmer for about 10 minutes.
4. Stir in the spinach and cook for about 5-7 minutes more.
Servings:
Nutritional information for one serving:
Calories: 73
Total fat: 1.9 g
Cholesterol: 0 mg
Sodium: 371.6 mg
Total carbs: 12.9 g
Fiber: 4.3 g
Protein: 4.1 g
Arroz Caldo
1 kilo Choice Cuts Chicken ( Thigh part ), Skin removed
5 pcs hard boiled eggs
2 cups cooked rice
6 cups chicken broth (or 6 cups plain water if broth not available)
1 cup onion, minced
3 tbsp fish sauce
1 tsp garlic
1/2 tsp ground black pepper
1 cup scallions (red onions), minced
3 knobs ginger, julienned
2 pcs chicken cube (bouillon) [optional: if you dont have the broth then you need this]
5 pcs calamansi
3 tbsp Canola cooking oil
How to prepare
In a pot, heat the cooking oil then Crispy Fry the Chicken Skin, once crispy like chicharon set aside.
Next saute the garlic, onion, and ginger. Dash-in some ground black pepper.
Add the chicken and cook until outer layer color turns golden brown.
Then Add the fish sauce and the cooked rice then mix and cook for a few minutes.
Now, Pour in the water and bring to a boil (Add the chicken cube, stir until the cube melts).
Stir occasionally and simmer until the chicken is fully cooked (about 15 to 20 minutes).
Removed the Egg shells and put-in the hard boiled eggs.
Serve hot with Chicken Skin chicharon on top, garlic, minced scallions, and Kalamansi.
Share and Enjoy!
Arroz Caldo is often thought to be a Spanish dish because of its name. Arroz Caldo if literally translated is called “Hot Rice”, in Spanish Arroz is Rice and Caldo means Hot. This dish is actually a Chinese congee that was adapted to the tastes of the Spanish colonial settlers who patronized Chinese restaurants in the Philippines.
Many Filipino think that Lugaw is also the same with Arroz Caldo but Lugaw is typically thicker, retaining the shape of the rice, but with a similar texture almost the same with the Italian dish, Risotto.
Arroz Caldo, which best represents the mixture of Filipino heritage combining Spanish, Chinese, and Filipino flavors. The use of chicken and cut into individual servings makes Arroz Caldo different from other congees. Some also add Chicharon, Saffron to give it color, toasted garlic, and scallions are added to enhance the flavor, and aroma of the dish.
Arroz Caldo is usually served during breakfast or if somebody is sick at home and having a hard time to eat. It is also one of the popular street food and can be found in several Tapsilogan and Karinderya in the Philippines.
Sinigang na Baboy
Ingredients:
3/4 kilo Pork, cut into chunks
3 tomatoes, sliced
2 onions, diced
5 cloves of garlic, minced
100 grams Kangkong (river spinach)
100 grams String beans
2 pieces horse radishes, sliced
3 pieces gabi (taro), pealed
2 pieces sili pag sigang (green finger pepper)
200 grams sampalok (tamarind)
3 tablespoons of patis (fish sauce)
1 liter of rice wash or water
Procedure:
Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
Serve piping hot.
Cooking Tip:
Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.
Gingerbread
2 1/2 cups flour
1 tsp cinnamon
2 tsp powdered ginger
1 tsp ground cloves
1/2 cup butter, softened
1/2 cup sugar
1 cup dark molasses
2 tsp baking soda
1 cup boiling water
2 eggs, slightly beaten
Procedure:
You have to preheat your oven at 350. Grease and flour at an 8" square pan.
Mix the flour, cinnamon, ginger and cloves then after that sift the mixture onto a piece of waxed paper.
Put the butter in a large bowl or any bowl which enough for mixing until it will become creamy. Add some sugar and molasses, continue beating until it is well blended. Combine the baking soda and the boiling water at the same time add sugar to butter mixture and mixed it well. Add the flour mixture and beat until smooth. Add also the eggs then beat and beat.
Pour it into prepared pan and bake for 45-55 minutes or until you will observe that the toothpick inserted in center comes out clean. Let this one cool in pan for 5 minutes, then turn on a grid.
You can serve it cold or warm. It is reaaly good if you add a little whipped cream on top!
(Filipino Beef Marrow Stew) Bulalo
Native to the Southern Luzon region of the Philippines, Bulalo is a light colored soup that’s made rich by cooking beef shanks and beef marrow bones for hours, until much of the collagen and fat has melted into the clear broth. The seasonings vary from chef to chef with some using only salt and black pepper while other variations call for patis, bay leaves or even garlic. But at its core, Bulalo a simple cattleman’s stew, best made in a large cauldron with whatever veggies are growing near by.
In that respect, it’s actually quite similar to the Mexican beef stew, Caldo de Res, which is not entirely surprising given the 250 years of trade that occurred between the two countries while under Spanish rule.
To get the soup extra clear, I’ve employed a two boil technique that uses a short boil to remove all the impurities from the beef, followed by a long simmer to extract all the flavour from the meat and bones. The pressure cooker, cuts the cooking time by about two thirds, but if you have the time/patience you can also do this in a large heavy bottomed stock pot or dutch oven.
For the veggies, I’ve used corn, sayote, and baby bok choy, but I’ve also seen this made with pechay (chinese cabbage), green beans, potatoes, carrots, etc.
Ingredients:
Bulalo
2 lbs marrow bones cut to expose marrow on one end
1 lb beef shank with meat
1 onion quartered
3 cloves of garlic
1 tsp black peppercorns
2 Tbs patis (fish sauce)
salt to taste
2 cobs of corn cut into 1.5″ segments
1 sayote (chayote) peeled and cubed
3 baby bok choy, leaves separated
Procedure:
Boil a large pot of water. Add the marrow bones and beef shank and return to a boil. Continue boiling until you don’t see any more red blood coming from the meat or bones (about 10 minutes), then remove the meat and bones with tongs and scrub under cold water to remove any scum. Dump the water in the pot out and rinse the pot. This process rids the meat of excess blood and will ensure your soup is nice and clear.
Return the cleaned meat and bones to the pot then add the onion, garlic, peppercorns and patis. Cover with water then bring it to a rolling boil and skim off any scum that accumulates.
Reduce the heat to medium low. If you are using a pressure cooker, afix the lid and let it cook for 1 1/2 hours. If you’re not using a pressure cooker, simmer until the meat on the shank is fork tender (4-5 hours). Skim off any excessive fat from the top but do not remove it all (remember, fat=flavour). Transfer the meat and bones to a bowl, then strain the stock through a fine mesh sieve, discard the solids then return the meat and bones to the strained stock.
Add the corn and chayote and simmer for another 20 minutes or until the chayote is tender. Salt to taste, then add the bok choy at the last minute. Serve with rice.
Easy Pork Roast Recipe
Best Ingredients:
2 pounds (1 kg) pork shoulder
20 baby carrots / 3 large carrots cut to pieces
1 large onion sliced 0.5 inch (1 cm) rings
1 large sweet apple
1 can frozen orange punch
1 cup water
1/4 cup soy sauce
salt, pepper (amount varies according to your preferences)
Procedures:
Put onion and carrots on the bottom of the crockpot/slow cooker. Put the chunk of meat on top of the vegetables.
Add the orange punch (can still be frozen), water and soy sauce.
Sprinkle salt, pepper on top of the vegetables and pork.
Plug the crockpot/slow cooker to 6 hours on High setting.
The time saving “Twist” is: you can put frozen meat into the pot and add an extra hour to cooking. It takes 3 minute to assemble the dish in the morning and leave to work. By the time you will be home, you’ll have prepared dinner.
Another “Twist” is: if you need to feed a crowd after the dish is done, unplug the crockpot/slow cooker. Then take the meat out and add 1.5 cups of couscous into the juices. Steer and leave closed for 5 minutes. Serve with meat and green salad.
VEGETABLE BEEF STEW
Ingredients:
4 lb Cross Cut Beef Shanks
8 cups Water
3 Cloves Garlic, finely chopped
1 Onion, (large) chopped
1 tsp Salt
1 tsp Black Pepper, fresh ground
1 Bay Leaf
1 Carrot, finely chopped
1 stalk Celery, broken into three pieces, with leaves
4 Beef Bouillon Cubes
3 cups Tomato Juice
1 tsp Thyme
8 Mushrooms, (medium)
5 Carrots, coarsely sliced
3 stalk Celery, chopped
2 Potatoes, one inch cubes
1 cup Peas, (fresh or frozen)
1 cup Corn & Green Beans, (fresh or frozen)
Procedures:
Put the brown beef in the bottom of the dutch oven over a medium-high heat. Add some water and wait till it boil. Skim foam. Add all remaining Group A ingredients,cover and bring to gentle boil. Cook for approximately three hours. Remove from heat. Strain liquid; discard all solids except the beef. Remove all lean meat from bones, cube and return to broth. Except for the potatoes, add all Group B ingredients and simmer for 20 minutes. Add the potatoes during the last 10 minutes. You have to skim the excess fat before serving.
Crab Masala
1) ½ kg Crab
2) Curry leaves (appropriate quantity)
3) 1 Onion finely chopped
4) 1 small Ginger finely chopped
5) 8 Green chilies finely chopped
6) Turmeric powder 1/3 tspn
7) Chilly powder 1 tspn
8) Pepper powder 1/3 tspn
9) Coriander powder 1 tspn
10) Salt to taste
Preparation of the Crab:
· Cut the crab into pieces
· Rinse the crab in water and clean it properly
· Take a pan and put some water. Add the crab along with the half chopped green chilies, ginger, I/3 turmeric and chilly powder.
Adding of masalas:
· After cooking Crab put oil in a pan and add the chopped onion, chilies, ginger, curry leaves and sauté it.
· Add pepper, coriander, turmeric and chilly powder
· Then add crab and mix it well to get it soaked in the masala
· Sauté till it gets cooked.
And now Scrumptious Crab is ready to be eaten....
Chicken tikka masala
• ½ fresh red chilli, deseeded
• 1 clove of garlic, peeled
• 15g fresh ginger
• 1 tablespoon vegetable oil
• a pinch of paprika
• ½ tablespoon garam masala
• a teaspoon of tomato puree
• 3 sprigs of fresh coriander, leaves picked and chopped, stalks reserved
• 400g chicken breast, preferably free-range or organic, diced into 2.5cm pieces
• 1 small onion, peeled and sliced
• ½ red pepper, deseeded and sliced
• ½ green pepper, deseeded and sliced
• a pinch of ground cinnamon
• a pinch of ground coriander
• a pinch of turmeric
• 1 x 400g tin plum tomatoes
• 100ml plain yoghurt
• 100ml double cream
Procedure:
(Note: the marinade will need to be prepared the day before so the chicken can marinate overnight.)
For the marinade
Blitz the chilli, garlic, ginger and vegetable oil in the food processor. Add the paprika, garam masala and tomato puree, plus the coriander stalks, and blitz again to form a paste. Place the chicken pieces in a large bowl, coat them with the marinade and leave in the fridge overnight.
The next day…
In a little vegetable oil, on a medium heat, fry the onion, peppers and spices in a large saucepan. Cook gently for 10 minutes then add the tin of tomatoes and the yoghurt. Add the chicken pieces and simmer gently for 15 to 20 minutes until cooked. Just before serving, stir through the double cream and chopped coriander leaves.
Serve with fluffy boiled rice and a mixed leaf salad.
Goat's cheese & cherry clafoutis
500g fresh cherries, pitted, or 670g jar morello cherries, drained
250g soft goat's cheese
140g caster sugar
4 eggs
1 1/2 cups (180g) almond meal
2 tsp vanilla extract
1 tsp almond extract
Icing sugar, to dust
Pure (thin) cream
Procedure:
Preheat the oven to 170°C fan-forced. Grease 1 large 30cm or six 3/4-cup (185ml) gratin dishes.
Place the pitted cherries in a single layer in the base of each gratin dish.
Place the goat's cheese, caster sugar, eggs, almond meal, vanilla extract and almond extract in a food processor and process to form a smooth mixture.
Pour the goat's cheese mixture over the cherries. Bake for 20-25 minutes until the batter is raised and golden. Dust the clafoutis with the icing sugar and serve warm with the cream.
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artichoke risotto
• 6 small or violet artichokes
• zest and juice of 1 lemon
• 1 x risotto bianco
• sea salt and freshly ground black pepper
• a small bunch of fresh mint, leaves picked
• extra virgin olive oil
Parmesan cheese, for grating
Procedure:
Even though artichokes are a really everyday ingredient in Italy, in the UK and Australia they do feel very luxurious. This is a basic risotto bianco with very thinly sliced artichokes added to it, which give it a wonderful perfume. You need small artichokes for this dish – not the large globe ones. When things like artichokes or courgettes are sliced thinly the Italians call this trifolati, which literally translates as ‘in the style of truffles’, i.e. wafer thin.
Peel the artichokes back to their pale, light leaves, then halve them and remove the hairy chokes with a teaspoon. Immerse the artichokes in water with half the lemon juice, with a heavy lid or heat-resistant dish placed on top of them to keep them immersed and stop them discolouring.
Start your risotto bianco and when you begin stage 3, drop 6 of your prepared artichoke halves into the simmering stock. Continue cooking the risotto, adding the stock a ladleful at a time until the rice is half-cooked. Slice the remaining artichoke halves very finely and stir into the risotto. Continue stirring the stock into the rice. At stage 4, when the rice is cooked and you have added the butter and Parmesan, stir in the rest of the lemon juice. Take the pan off the heat and check the seasoning.
Remove the cooked artichokes from the stock pan and toss with most of the lemon zest, the torn-up mint leaves and a splash of olive oil. Spoon the risotto onto 4 plates and place the dressed artichokes on top. Drizzle with any remaining dressing from the bowl and serve sprinkled with extra Parmesan and the rest of the lemon zest.
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