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Ingredients
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For the risotto
For the artichokes
Method
Prepare the artichokes
Trim and keep from browning
If using fresh artichokes: fill a large bowl with cold water and the juice of half a lemon. Trim each artichoke: remove tough outer leaves until you reach the paler inner leaves, trim the stem to about 1/2 inch and peel the outer tough layer of the stem. Cut off the top 1 inch of the artichoke and slice in half lengthwise. Use a spoon to remove the fuzzy choke if present. Immediately place trimmed halves into the acidulated lemon water to prevent browning. If using jarred artichokes: rinse and pat dry, then proceed to sauté step.
Slice and sauté
Drain fresh artichokes well and pat dry. Heat 2 tbs olive oil and 1 tbs butter in a large nonstick skillet over medium heat. Add artichoke halves or quartered jarred hearts in a single layer. Season with 1/2 tsp salt and 1/4 tsp black pepper. Sauté until golden and tender, about 6–8 minutes per side for fresh or 4–5 minutes for jarred, turning once. Remove from pan and keep warm. Reserve 1/3 of the sautéed artichokes to finish and roughly chop the rest for stirring into the risotto.
Zest lemon
Zest the remaining half of the lemon and set zest aside to finish the dish (about 1 tsp).
Make the risotto
Warm the stock
Place 5 cups of stock in a saucepan and keep it at a gentle simmer over low heat. The stock should be hot when added to the rice.
Sweat the aromatics and toast the rice
In a heavy-bottomed wide saucepan or sauté pan, heat 2 tbs extra-virgin olive oil and 2 tbs butter over medium heat. Add the 1/2 cup finely chopped onion and cook, stirring, until translucent and soft but not colored, about 5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Add 1.5 cups arborio rice and stir to coat the grains in oil and butter; toast the rice for 2 minutes until edges become slightly translucent.
Deglaze with wine
Pour in 1 cup dry white wine and stir until it has mostly evaporated and the rice has absorbed the wine, about 1–2 minutes.
Cook with hot stock
Begin adding hot stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18–20 minutes until the rice is al dente and has a creamy consistency. Midway through cooking (around 8–10 minutes), stir in the chopped sautéed artichokes so their flavor infuses the rice.
Season and finish
When the rice is cooked to al dente and the texture is creamy (some sauce should spread when the pan is tilted), remove from heat. Stir in 1 tbs butter (finishing), 1/2 cup grated Parmigiano-Reggiano, 1 tsp salt (adjust to taste), and 1/2 tsp freshly ground black pepper. Fold in the reserved golden artichoke pieces. Cover the pan and let rest for 2 minutes to meld flavors and achieve silkiness.
Plate and garnish
Spoon the risotto into warm bowls. Finish with the lemon zest, a drizzle of extra-virgin olive oil if desired, and a sprinkling of chopped fresh parsley. Taste and adjust salt and pepper before serving.