Slow-Cooker Couscous Risotto with Artichokes & Lemon

Trim the artichoke stems straight across so they are about 1 inch (2.5 cm) long, then cut 1 inch (2.5 cm) off the top. Peel or trim off any very tough, small or unruly leaves so the artichokes fit nicely in a slow cooker.

Stand the artichokes upright in the insert of the slow cooker, squeeze the lemon halves over the exposed parts of the artichokes and then pour the water around them. Cover and cook on high for 3 to 4 hours or on low for 8 to 9 hours, without opening the lid. The artichokes should be darker green and tender throughout.

Using tongs, transfer the artichokes to a wire rack and let cool. Pour the water out of the slow cooker and wipe clean. When the artichokes are cool enough to handle, peel off the leaves, leaving the tender inner (light green) leaves intact. (Save the other leaves to eat with melted butter and/or mayo.) Cut each artichoke in half lengthwise, then use a paring knife to carefully cut out the choke and any small, pointed purple leaves. Set aside on paper towels while you cook the risotto.

To prepare the risotto, set the slow cooker to Sauté and melt 4 Tbs. (1/2 stick) (2 oz./60 g) of the butter. Add the shallots and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook, stirring occasionally, until softened and fragrant, about 2 minutes. Season with salt and pepper.

Change the slow cooker to Slow Cook. Pour in the broth, cover and cook on low for 10 minutes. Add the couscous; if using fresh peas, add them now. Cover and cook until the couscous is tender but still has a little bite, about 10 minutes. The liquid should be mostly but not completely absorbed.

Meanwhile, in a large fry pan over high heat, melt the remaining 2 Tbs. butter with the olive oil. Add the artichokes, cut sides down, and sear, flipping halfway through, until the edges of the stems and leaves are golden and crisp, about 2 minutes per side. Season with salt and a squeeze of lemon juice. Remove from the heat.

To finish the risotto, stir in the half-and-half, Parmesan and zest and juice of 1 lemon. Season with salt and lots of pepper. Add the Asiago; if using frozen peas, add them now. Stir just enough so the cheese cubes are submerged in the risotto. Cover and cook until the Asiago is very melted, about 3 minutes more. Do not stir or you will not have pools of melted Asiago throughout.

Top the risotto with the seared artichokes, then garnish with the remaining lemon zest and juice, a dusting of Parmesan, thyme sprigs and lots of pepper. Transfer the risotto to wide, shallow bowls and serve immediately. Serves 4 to 6.

Williams Sonoma Test Kitchen