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1
Bring medium saucepan of water to a boil.
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2
Meanwhile, prepare artichoke bottoms: Cut off top two-thirds of artichoke; snap off loose outer leaves around base, then cut off stem.
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3
Using melon baller, scoop out fuzzy choke in center.
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4
Pare any remaining hard green parts.
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5
Rub with lemon half as you work to prevent browning.
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6
Repeat with remaining artichoke.
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7
Add flour, lemon juice and salt to boiling water; whisk well until combined.
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8
Add artichoke bottoms, reduce heat to low and simmer 5 minutes.
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9
Drain and cool, then thinly slice.
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10
Set aside.
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11
In large saucepan, bring broth and 5 cups water to a boil over high heat.
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12
Reduce heat to low and maintain gentle simmer.
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13
In another large, heavy saucepan, heat oil over medium heat.
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14
Add onion and cook, stirring often, until tender, about 3 minutes.
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15
Add artichokes, garlic and half of spinach and cook, stirring, until spinach wilts and liquid is absorbed, about 3 minutes.
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16
Add rice, stirring to coat, and cook, stirring 1 minute.
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17
Increase heat to medium-high, add wine and cook, stirring, until liquid is absorbed, about 30 seconds.
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18
Add 1 cup of simmering broth mixture and cook, stirring, until liquid is absorbed.
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19
Repeat with remaining broth mixture, 1 cup at a time, adding more only when rice has almost absorbed liquid.
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20
(You may not need all the broth mixture.)
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21
When rice mixture has cooked about 30 minutes, stir in tomato, remaining spinach and pepper.
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22
Cook and stir until rice is slightly creamy and just tender, about 5 to 10 minutes.
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23
Stir in half of Parmesan and adjust seasoning.
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24
Remove from heat and let stand 5 minutes.
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25
Serve sprinkled with remaining Parmesan.
