It is simple to throw together a broth — just put some water on to boil with a carrot and onion, celery and peppercorns. Add a bit more water than the recipe calls for and boil it up for at least half an hour. A broth adds depth to a risotto; however, you can also use water.
Run a bowl of cold water and add the lemon juice. Trim the artichokes of their tough outer leaves. Chop off about a third of the top spear. Cut off the stem, leaving about
Put the vegetable broth or water in a saucepan, cover and bring to a simmer. Keep at simmering point while you make the risotto.
Heat the olive oil with the teaspoon of butter in a wide heavy-based saucepan or a frying pan with high sides. Sauté the onion until golden and then add the crumbled sausage. Continue cooking until golden, stirring often so it doesn’t stick. Add the garlic, drained artichokes and the sprigs of thyme or tarragon. Sauté until the artichokes are slightly softened and lightly golden.
Add the rice to the pan, stir well and season with salt and pepper. Add about
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