-
1
Trim the artichokes, rubbing them with a cut lemon as you go, and slice 1/4 to 1/3 inch thick.
-
2
Place them in a bowl of water acidulated with the juice of 1/2 lemon.
-
3
Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot.
-
4
Make sure that the broth is well seasoned.
-
5
Drain the artichoke hearts and pat dry.
-
6
Heat the oil in a wide, heavy skillet or saucepan over medium heat.
-
7
Add the onion and 1/2 teaspoon salt, and cook gently until tender, three to five minutes.
-
8
Add the artichoke hearts and the garlic, and stir for two to three minutes until the artichoke hearts are beginning to color.
-
9
Add the rice and thyme, and stir until the grains become separate and begin to crackle.
-
10
Add the wine, and stir over medium heat until it has been absorbed by the rice.
-
11
Begin adding the simmering stock, two ladlefuls (about 1/2 cup) at a time.
-
12
The stock should just cover the rice and should be bubbling, not too slowly nor too quickly.
-
13
Cook, stirring often, until the liquid is almost absorbed.
-
14
Add another ladleful or two of the stock, and continue to cook in this fashion adding more stock when the rice is almost dry, then stirring for 20 to 25 minutes.
-
15
When the rice is tender all the way through but still chewy, it is done.
-
16
Add pepper, taste and adjust seasoning.
-
17
Mince the parsley and lemon zest together, and add to the risotto along with another ladleful or two of stock.
-
18
Remove from the heat, and add a teaspoon or two of lemon juice.
-
19
Stir in the cheese, if using.
-
20
Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping in a mound.
