|Greek-Style Grill Pan Rack of Lamb with Artichoke Feta Risotto|
|Okanagan Native Ring Dancer|
**Artichoke Feta Risotto**
by Diane Kochilas
4 fresh artichokes, cleaned so that only the heart remains
Juice and grated zest of 1 small lemon
5 tablespoons extra virgin Greek olive oil
1 tablespoon butter
3 scallions, finely chopped
1 medium red onion, finely chopped
1 garlic clove, minced
1 ½ cups Greek glasé rice or Italian Arborio
6 – 8 cups hot vegetable stock
1 cup dry white wine
1 cup crumbled Greek feta
½ cup snipped fresh dill
Salt and pepper to taste
Clean the artichokes: remove all the outer leaves and scrape out the choke with a teaspoon. Trim the stem. Cut the artichoke hearts into quarters. Place in a bowl of cold water mixed with the lemon juice. Set aside.
Heat 2 tablespoons olive oil and the butter in a large, deep skillet over medium heat. Cook the scallions, onion, and garlic for about 8 minutes, until soft. Add the rice and toss to coat in the oil. Add the cup of wine and reduce by half. Add the hot broth 1 cup at a time, starting with the first ladle full. When the rice has absorbed the first ladle full of liquid, add the second ladle full, stirring all the while. Continue adding hot broth one ladle at a time until the rice is cooked but al dente.
While the rice is cooking, heat the remaining 3 tablespoons olive oil in a separate skillet. Remove the artichokes from the lemon water and pat dry with paper towels. Saute in the oil until browned, softened but al dente. Season with a little salt and pepper.
About 5 minutes before removing rice from heat, add the artichokes. Stir in the dill and lemon zest and all but 2 tablespoons of the crumbled feta. Continue cooking the risotto until all the liquid is absorbed and the rice tender but toothsome. Remove and spread onto a platter. Sprinkle with remaining feta and serve.
** Greek- Style Grill Pan Rack of Lamb**
1 (1 1/2-pound) French-cut rack of lamb (8 ribs)a handful of Greek oregano
the juice of half a lemon
2 cloves of garlic, finely minced
salt and pepper to taste
1/4 cup of olive oil