La Cocotte Verte

Artichokes are wonderful eaten leaf by leaf as a vegetable, but equally fabulous when trimmed down to their meaty centers and added to pasta, risotto, and braised dishes. This risotto combines artichokes with sautéed mushrooms, then boosts the mushroom flavor with dried cèpes.

A quintessential French braise, with a luxurious, richly concentrated red wine sauce. Don’t be tempted to substitute canned or frozen pearl onions — made with fresh, the dish is incomparable. Serve with Pommes Noisettes*.