Dear SOS: Could you please get the recipe for a starter of shaved baby artichokes piled on a cake of risotto at Napa Valley Grille? It is the flavors of the artichoke that are delicious.
Dear Tami: Fresh baby artichokes are just coming into stores and farmers markets. They’re key to the success of this recipe. Anne Conness, executive chef, slices raw artichokes with a mandolin, creating paper-thin slices of crisp, pale-green artichoke.
Dressed in a lemon vinaigrette with basil, chives and cheese, they’re piled onto buttery risotto cakes and garnished with nutty Parmesan. It’s a great combination.
Make the components ahead of time and assemble at the last minute for a delightfully unusual dinner-party starter.