1 quart homemade chicken broth (we made ours with a capon quarter), kept simmering
1 tablespoon butter
grated Parmesan cheese
Prepare a water bath in a large bowl and squeeze the lemon into it – seeds and all. Leave the lemon floating in the water.
Clean the artichokes by peeling back the thick green/purple leaves until you get to the pale yellow ones. Cut off the tip of the artichoke with a sharp knife. Peel off the thick green covering of the stem with a vegetable peeler. Place the artichokes back in the lemon bath as you go.
Take each artichoke and cut down the middle lengthwise. Using a sharp-tipped knife, cut out the hairy choke of each half, and return to the lemon-water bath.
In a medium sauce pan over low heat, heat a tablespoon of olive oil. Add the onion with a little salt. Stir until the onion becomes translucent. While the onion is cooking, slice about 3/4 of the artichokes into thin slices lengthwise (stem to tip). These will go into the risotto. Cut the remaining artichokes into quarters and add to the hot broth. They will cook in the broth and be used a a topping.
Add the rice and stir for a few minutes until the rice becomes a little translucent on the edges, then add the wine.
Cook until the wine almost evaporates.
Add the sliced artichokes and stir into the rice. Add a ladle of chicken broth and stir into the rice. Taste and season with salt and pepper.
Continue to add the broth each time the rice has absorbed the previous broth – about 30 minutes.
Finally, add the butter and stir in to melt. Add parmesan cheese into the risotto (about 3-4 tablespoons) and stir to combine.
Serve in individual bowls topped with the artichokes that have cooked in the broth.