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1
Cut the Artichoke hearts into thin slices, and then set half of them to the side.
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2
In a saucepan over medium heat, melt 1/2 tbs butter and 1 tbs olive oil.
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3
Add in artichokes and saute for 3 minutes, or until the centers are soft.
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4
In a pan, bring the chicken stock to a boil and then turn down the heat so that it is simmering barely.
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5
In another saucepan over medium heat, melt another tbs of butter with the last tbs of olive oil.
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6
Add in the onions and saute until translucent (about 3 minutes).
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7
Then add in the rice and stir until all of it is covered in the oil/butter mixture, and cook for about 3 minutes.
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8
Add in 1/2 cup of the sparkling wine and stir until it is absorbed.
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9
Add in 1 cup of the stock and stir until it is absorbed, and then add in the artichokes that have not been cooked.
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10
Keep adding in 1/2 cup more stock, stirring often, and making sure that the liquid is absorbed before adding any more.
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11
Cook until the rice is al dente, yet creamy and tender (about 15-20 minutes). There may be leftover stock.
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12
Once done, add in the last 1/2 cup of the sparkling wine and stir it well.
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13
Remove the pan from the heat and add the remaining butter, also adding in the parmesan cheese, and salt and pepper to taste.
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14
Let it sit for a couple minutes, and then dish up using the cooked artichoke hearts and parsley for the top.
