This recipe was inspired by something I ate at Babbo sometime in the late nineties. It appears in my book, I Loved, I Lost, I Made Spaghetti where it is called "Risotto with Intricately Layered Hearts." For the purposes of this contest I am giving it a less romantic and more technical name. I was feeling a little insecure about using canned artichoke hearts, then I saw Lidia use them on TV; she said she liked the extra flavor they have. I agree.

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