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Remove the spreadable butter from the refrigerator to soften. Wash and dry the fresh produce. Peel and small dice the shallot. Quarter and deseed the lemon. Roughly chop the artichokes. Roughly chop the capers. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems. Roughly chop the pistachios.
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped artichokes, chopped capers, and chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until heated through and combined. Turn off the heat. Add the chopped parsley and the juice of the remaining lemon wedges; stir to combine. Serve the finished risotto topped with the cooked scallops and artichoke topping. Garnish with the chopped pistachios. Enjoy!
Remove the spreadable butter from the refrigerator to soften. Wash and dry the fresh produce. Peel and small dice the shallot. Quarter and deseed the lemon. Roughly chop the artichokes. Roughly chop the capers. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems. Roughly chop the pistachios.
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped artichokes, chopped capers, and chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until heated through and combined. Turn off the heat. Add the chopped parsley and the juice of the remaining lemon wedges; stir to combine. Serve the finished risotto topped with the cooked scallops and artichoke topping. Garnish with the chopped pistachios. Enjoy!
Tips from Home Chefs