Canned artichoke hearts are pretty common, but far fewer home cooks stock up on frozen artichoke hearts. They're a fantastic ...

add the artichoke and cook for 5–7 minutes until tender. Remove and set aside. Add the broad beans and peas and boil for about 3 minutes, then drain. Add all the vegetables to the risotto and ...

Finish with salt and pepper to taste. Allow the risotto to cool down. Once the rice has cooled, shape it into a flat round, dust it with breadcrumbs, and keep it in the chiller for 10 to 15 minutes.