Prepare Artichoke Hearts for Risotto

"Hi this is Leslie owner of Chefs Inc. Cooking school on behalf of Expert Village today we are going to be talking more artichoke and risotto. The next thing we are going to do is we are going to cut up our artichoke hearts. You want to get artichokes hearts in water so they are not to greasy and basically what we are going to do with our pairing knife since it is a smaller product and we just going to make slices. Cause once we put this in the risotto in the very end we don't want them to break up to much, you want to have piece of your artichoke and it is so soft you add it to early to risotto it would dissolve. So you want to make sure you add it at the end. We are going to fold it in and we want to make sure that the pieces stay whole so that it is just not mashed up in your risotto. So basically we are just going to make nice 8th of a inch slices of our artichoke hearts. These have been drained and rinsed and you can also use fresh artichokes. You have to steam them before hand and clean them. Otherwise they would be to tough."