Artichoke Panaché Recipe

Prepare stock

Warm the chicken or vegetable stock in a saucepan over low heat; keep it at a gentle simmer. This prevents the rice temperature from dropping when you ladle it in.

Sauté aromatics

In a wide, heavy-bottomed skillet or saucepan, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add the finely diced onion and cook until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Toast rice and deglaze

Add the Arborio rice to the pan and stir to coat the grains with fat, toasting lightly for 1–2 minutes until edges look translucent. Pour in the white wine and stir until it has mostly evaporated.

Cook risotto

Add one ladle (about 1/2 cup) of the warm stock to the rice and stir gently but steadily until the liquid is mostly absorbed. Continue adding stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18–20 minutes. Taste the rice for doneness — it should be tender with a slight bite (al dente).

Finish and season

When the rice reaches the desired texture, remove the pan from heat. Stir in the remaining 2 tablespoons butter, the grated Parmesan, and the mascarpone if using, until glossy and creamy. Add lemon zest, salt, and freshly ground black pepper. Adjust seasoning to taste. Cover and rest for 1–2 minutes before plating. Stir in chopped parsley just before serving if desired.

Prepare artichokes

If using fresh artichokes, trim to remove tough outer leaves and choke, then halve or quarter hearts. If using frozen, thaw and pat dry. Toss artichoke hearts (and any optional small vegetables) with 1 tablespoon olive oil, salt, and pepper.

Sear artichokes

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add the artichoke hearts cut-side down and sear without moving for 3–4 minutes until golden-brown. Flip and sear the other side for 2 minutes.

Aromatics and deglaze

Add the thinly sliced garlic and chopped thyme (or tarragon) to the pan and cook 30 seconds until fragrant. Pour in the white wine and lemon juice to deglaze, scraping up browned bits from the bottom. Cook until the liquid reduces by roughly half and coats the artichokes, about 1–2 minutes.

Finish

Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat and keep warm until ready to plate.

Emulsify dressing

In a small bowl or jar, combine the minced shallot, white wine vinegar, Dijon mustard, lemon juice, salt, and pepper. Whisk to combine. Slowly drizzle in the extra-virgin olive oil while whisking to form an emulsion. Stir in the black truffle oil.

Incorporate truffle

If using shaved or grated black truffle, fold it into the vinaigrette and let rest for at least 5 minutes so the flavors meld. Taste and adjust acidity or salt as needed.

Spoon a generous portion of Parmesan risotto into the center of each warm plate, creating a shallow well if possible.

Arrange the seared artichoke hearts (and any accompanying vegetables) on top of and around the risotto attractively.

Drizzle the black truffle vinaigrette sparingly over the artichokes and around the plate — you want the truffle flavor to complement, not overpower, the Parmesan risotto.

Finish with an extra shaving or small drizzle of truffle oil if desired, a light dusting of additional grated Parmesan, a few turns of freshly ground black pepper, and a sprinkle of chopped parsley. Serve immediately.