Braised Artichoke Hearts with Spinach and Mushroom Risotto

Resharing how to properly break down an artichoke and really appreciate the tender artichoke hearts.

I got so many people complaining last year saying how I’m wasting so much of the artichoke by doing this, but you’re really not wasting any edible parts of the artichoke. This is a very different experience than eating leaves with a delicious sauce. Both are unique ways of enjoying this produce and having a fresh artichoke heart when it’s in season is truly a treat. If you’re up for the challenge, I highly recommend it - it’s very different than the jarred or canned artichoke hearts.

This recipe showcases the hearts by lightly braising them until fork tender. Top them on an easy mushroom spinach risotto, and you’ll have a delicious spring treat.