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1
Trim each of the artichokes.
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2
First slice off the stem flush with the base.
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3
Tear off all the heavy outer leaves, then the inner ones until the thick, fleshy bottom is exposed.
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4
By this time there should be a small pointed cluster of leaves left.
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5
Cut through the leaves and the bottom vertically to quarter it, then cut away the remaining leaves and the fuzzy choke, leaving the round, solid bottom pieces.
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6
Cut the quarters of the bottom in narrow wedges and place in a bowl of lemon juice mixed with water to prevent browning while you prepare the rest of the artichokes.
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7
Heat the oil in a large, heavy saucepan.
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8
Add the onion, saute over medium heat for about five minutes, then stir in the garlic.
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9
Dry the artichoke pieces on a paper towel, add them to the saucepan and saute, stirring, another two to three minutes.
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10
Stir in the rice.
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11
Keep the chicken stock at a simmer and add it to the rice about one-half cup at a time.
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12
Slowly stir the rice, adding more stock as it is absorbed.
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13
Regulate the heat so the mixture simmers.
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14
Continue adding stock and stirring until the rice is just tender and all the stock has been absorbed, about 20 minutes.
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15
Season to taste with salt and pepper.
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16
Fold in the parsley and serve with Parmesan cheese on the side.
