Risotto With Baby Artichokes

• 10 baby artichokes
• Juice of 1/2 lemon
• 1 small onion, chopped
• 1 clove garlic, minced (green part removed)
• 2 tablespoons extra-virgin olive oil
• 4 tablespoons unsalted butter
• 1 1/2 cups Italian Arborio rice
• 1 cup dry light Italian white wine
• 4 to 6 cups homemade chicken stock
• 13 to 1/2 cup freshly grated Parmesan cheese
• Coarse salt and freshly ground pepper to taste

1. Trim all but the most tender inner yellow leaves from the artichokes.
2. Cut the artichokes in thin slices and put them into a pot of water into which you have squeezed the juice of the lemon half.
3. This will prevent them from turning brown.
4. In a large heavy saucepan or skillet, soften the onion and the garlic in the oil and two tablespoons of the butter.
5. Add the sliced artichokes and cook for three to four minutes, cooking frequently.
6. Add the rice and cook over fairly high heat, stirring constantly, until the grains turn opaque.
7. Pour in the wine and stir the rice well to prevent it from sticking to the bottom of the pan.
8. When the liquid has evaporated, add a ladleful of hot broth.
9. Repeat this procedure until the rice is almost tender, but firm.
10. If you run out of stock, add warm water instead.
11. Turn off the heat, add the butter and season the risotto with salt, pepper and Parmesan cheese.
12. Serve immediately, with more cheese passed separately at the table.

artichokes, lemon, onion, clove garlic, extravirgin olive oil, unsalted butter, italian arborio rice, light italian, chicken, parmesan cheese, salt

Taken from cooking.nytimes.com/recipes/4516 (may not work)