Preparation

• Thinly slice each artichoke half. Return the slices to the lemon water. Heat 2 Tbs. of the olive oil in a heavy, wide-based pot (like a Dutch oven) over medium-low heat. Add the leeks and garlic and cook, stirring occasionally, until the leeks are soft, about 10 minutes. Drain the artichokes and add them to the pot; season with salt and stir to coat. Cover and cook until the artichokes are tender, about 15 minutes, checking to be sure they’re not burning (a little browning is good).
• Meanwhile, put the broth in a medium saucepan and bring to a simmer. Adjust the heat to keep the broth at a bare simmer.
• 将米饭加入朝鲜蓟中，煮2分钟。加入足够的肉汤以覆盖大米并轻轻煮沸，经常搅拌，并在先前的添加剂被吸收时一次加入1/2至3/4杯。（您可能不需要使用所有汤，也可能需要更多。）18至20分钟后，当米饭只是Al Dente时，盖住锅并将其从热量中取出。静置3分钟，发现并搅拌剩余的2汤匙。橄榄油，欧芹，柠檬皮和几种胡椒粉。品尝并调整调味料，如果愿意的话，增加了更多的肉汤来松开意大利调味饭。分开温暖的碗，立即食用。