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