Brown rice with artichokes

Preparation:

Preparation: Peel the shallots and chop them. Remove the toughest leaves from the artichokes, remove the thorns, cut them in half and remove the central hay. Then slice them quite thin. Wash and cut the spring onions into slices as well. Heat 2 tablespoons of oil in a saucepan and brown the shallots over low heat. Add the artichokes and spring onions, mixing them for a few minutes with the sauce. Wet with a little wine, let it evaporate, add the rice and mix it carefully with the artichokes. Immediately after, add the boiling broth, put the lid on and cook for about 50 minutes on a moderate flame. Remove from the heat, add a drizzle of raw oil and a sprinkling of aromatic herbs to the rice. Stir, let it rest for a few moments and then serve it, adding a grind of pepper to taste.