Seared Artichoke Hearts over Carrot & Goat Cheese Risotto topped with Edamame Dust

Ingredients:

For the Risotto:

4 medium carrots

1/2 white onion

3 cloves garlic

1/2 cup loose-packed parsley leaves

1/2 jalapeno seeded

4 0z goat cheese

2 tablespoons butter

1 1/4 cups arborio rice

4-5 cups broth. (add a pinch of saffron if you'd like)

1/2 cup frozen edamame

S & P to taste

Throw the carrots, onion, jalapeno, garlic and parsley into the food processor, and let'er rip. You want the veggies chopped very fine. Melt the butter in a medium sauce pan, and then heat the broth in a different pot. Add the veggies to the butter, and cook until softened, which should take about 5 minutes. Add the dry rice to the veggie/butter mix, and move it around the pan  to coat each grain of rice. Here is where the risotto magic comes in. Over medium heat, add the broth about 1/2 cup  at a time as you stir the rice with a wooden spoon. Wait until the mixture looks nearly dry before adding more broth. Taste it after about 20 minutes to see if it is done. It can take as long as 40 minutes. Once it is soft, add the frozen edamame and the goat cheese, and then stir to incorporate. Take it off the burner, and put a lid on it.

For the artichoke hearts:

2 whole fresh artichokes

1 lemon

1/2 white onion (roughly chopped)

S & P to taste

olive oil

1/2 cup dry roasted edamame (pulsed in the food processor until finely chopped)

water

In a large pot of boiling, salted water add the juice of the lemon, the lemon rind, and the onion. Add the artichokes to the water, cover, and boil for about 30-45 minutes. When they are tender, remove them from the water. Run a knife down the middle of the stem and through the heart. The rest of the artichoke will fall apart at this point. Reserve the leaves for garnish. Scrape the "choke" out of the heart with a spoon and discard. Heat a few tablespoons of olive oil in a pan over high heat. Just as the oil begins to smoke, gently place the dry artichoke hearts cut-side-down into the pan for about 3 minutes. Turn and sear the other side of the heart as well. Serve artichoke hearts on top of the warm risotto sprinkled with edamame dust.