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1
Pull off the dark green outer leaves of the artichokes until you reach the pale green leaves.
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2
Cut off the top two-thirds of the leaves.
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3
Using a melon baller or spoon, scoop out the hairy chokes.
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4
Using a vegetable peeler or a paring knife, peel the stems and trim away any dark green portions from the bottoms.
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5
Rub the artichokes with the lemon half.
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6
Cut the artichokes in half lengthwise, then thinly slice them crosswise.
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7
Squeeze the lemon all over the artichokes.
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8
In a saucepan, bring the stock to a boil; keep warm over low heat.
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9
Heat the olive oil in a large heavy saucepan.
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10
Add the artichokes, carrots, onion, celery and leek and cook over moderate heat for 5 minutes.
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11
Add the zucchini and cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes longer.
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12
Add the rice and stir over moderate heat until translucent, 2 to 3 minutes.
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13
Add the wine and cook over moderately high heat, stirring, until absorbed.
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14
Add 1 cup of the stock and cook, stirring, until absorbed.
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15
Continue adding the stock, 1 cup at a time, stirring constantly until it is absorbed before adding more.
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16
The rice is done when it's tender and creamy but still firm to the bite, 20 to 25 minutes.
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17
Stir the 1/2 cup of Parmesan and the butter, parsley, chives and basil into the risotto and season with salt and pepper.
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18
Spoon the risotto into shallow bowls and serve as soon as possible.
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19
Pass additional Parmesan at the table.
