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1
Fill a medium bowl with cool water.
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2
Cut the lemon in half.
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3
Squeeze the juice into the bowl, then add the halves.
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4
This acidulated water will keep your artichokes from turning brown before cooking.
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5
To prepare the artichokes, first peel the fibrous outer covering from the stems, trimming only the very bottom and leaving as much stem intact as possible.
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6
(See step-by-step photos on pages 16 and 17.)
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7
Cut off the top of each artichoke with a very sharp chefs knife.
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8
Next, pull off all the tough outer leaves.
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9
Use kitchen shears to snip off the tops of the tender inner leaves.
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10
Quarter the artichoke and remove the choke from each quarter.
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11
Slice about 1/4 inch thick.
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12
Place the artichokes in the acidulated water and reserve.
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13
Heat the stock in a saucepan and keep warm on the stove.
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14
Heat 2 tablespoons of the butter in a large saute pan over medium heat.
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15
Add the onion and saute until soft but not colored, 2 to 3 minutes.
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16
Add the rice and stir to coat.
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17
Add the wine and cook, stirring, until the wine is absorbed by the rice.
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18
Add 1 cup of the stock.
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19
Cook, stirring occasionally, until the stock is absorbed, 5 to 6 minutes.
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20
Add the sliced artichokes and stir to incorporate.
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21
Add another cup of stock, stirring, until absorbed.
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22
Add the remaining 1/2 cup stock.
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23
When finished, the rice should be toothsome but not crunchy.
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24
If necessary, continue to add liquid to achieve the desired consistency.
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25
When that liquid has been absorbed, add the cheese and stir gently.
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26
Finally, add the remaining 2 tablespoons chilled butter and gently fold the butter in until the risotto is shiny and creamy.
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27
Season with salt to taste.
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28
Divide among 4 plates.
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29
Drizzle with olive oil and serve.
