preparation

• 1 Heat the vegetable broth until just under a boil on the stove or in the microwave.
• 2 Mince the onion and the garlic clove.
• 3 Remove the tough outer leaves from the artichokes, and thinly slice the heart.
• 4 To prevent discoloring, toss the artichoke slices directly into a frying pan with olive oil and sauté several minutes until just tender. Remove from pan and set aside.
• 5 Sauté the minced onion and garlic in olive oil in a medium saucepan on medium heat until transparent, but not browned. 5-7 minutes.
• 6 Add the buckwheat groats, mix well, and sauté 1-2 minutes.
• 7 Add the white wine and let the alcohol burn off.
• 8 Add 2 ladlesful of vegetable stock and mix well.
• 9 When all the liquid has been absorbed, add 2 more ladlesful of broth and mix well.
• 10 Continuing stirring and adding broth, waiting until the previous batch of broth has been absorbed before adding more.
• 11 After 15 minutes, reduce the amount of liquid to 1 spoonful at a time, and add the cooked artichoke slices from earlier.
• 12 Total cooking time is about 17-20 minutes.
• 13 Taste for desired texture of the buckwheat, it should be like al dente rice.
• 14 Once done, remove from heat, stir in 2 tablespoons of Artichoke Spread and 2 tablespoons of grated parmesan (or vegan substitute). Mix well.
• 15 Adjust for salt and pepper.
• 16 Serve hot, decorating with freshly chopped chives.