---------- Recipe via Meal-Master (tm) v8.02

     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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