"Black and white rice" with artichokes and herbs

DIFFICULTY: Easy
TIME PREPARATION: 30 Minutes
TIME COOK: 13/15 Minutes White Rice// 35/40 Black Rice
EQUIPMENT: 2 Pans to cook the rice, Colander, Knife, Cutting board, Pot steamer (microwave is perfect), a Pan for the vegetables
CATEGORY: MAIN DISH, RICE

INGREDIENTS x 4 person
4 handfuls of white rice (Vialone nano o Originario)*
4 handfuls of black rice (Black Italian Rice www.gigliobiancousa.com)*
4 artichokes
1 lemon
A bowl of cold water
8 cherry tomatoes (ripe)
Fresh chives, fresh parsley
Salt, Pepper, Extra virgin olive oil (www.gigliobiancousa.com)
A pleasure can add garlic or chili
DIRECTIONS
Boil the two types of rice in two separate pots (this is because: 1. Have different cooking times. 2. Because the black rice, leave the black water)
White rice has cooked for about 13/15 minutes, black rice has cooked for about 35/40 minutes
Clean the artichokes and dip in cold water with lemon (this is why the artichokes cut, they oxidize and become dark. Soak in water with lemon will prevent this reaction)
Once cleaned and cut into pieces (depending on the size of the artichoke) and steam for about 7 minutes
Meanwhile, finely chop the herbs and add the tomatoes (coarsely chopped).
Combine the steamed artichokes to tomatoes with the herbs and cook with the oil over medium heat for about 10 minutes.
Drain the two types of rice (the first white then black) and combine them with vegetables.
Serve with a little Parmesan cheese (to taste)
FOOD HISTORICAL TRADITION of ITALY
* http://www.risoitaliano.org/RITA/HOME/HomeP.cfm (IT)
http://www.consorziotutelariso.it/index.php?option=com_content&view=article&id=19&Itemid=27 (IT)
*http://www.enterisi.it/index.jsp (IT)
http://www.risovenere.it/ (IT)
SUGGESTION MENÙ VINE