Artichoke Risotto

Artichoke Risotto
6-7 artichokes
Juice of 1 lemon
3 tablespoons butter
1/2 medium onion, diced
2 cups arborio rice
6 cups boiling water or vegetable stock
Salt and freshly ground black pepper, to taste
1 tablespoon fresh parsley, finely chopped
4 tablespoons Parmesan or Pecorino cheese
Clean the artichokes by removing the stalks and tough outer leaves. Trim off and discard the tops. Cut the artichokes in half and remove the fuzzy inner chokes with a sharp knife. Place artichokes in a bowl of cold water with the lemon juice for 10-15 minutes.
Melt the butter or heat the oil in a large, heavy-bottomed saucepan. Add the onion and saute over a medium flame for several minutes, or until onions become just translucent.
Drain the artichokes and add to the onion. Saute for another 5 minutes. Add the rice and stir for 2 minutes. Increase the heat slightly and begin adding the water or stock, a little at a time, until the rice is cooked. This should take 15-18 minutes.
Season with salt and pepper to taste. Just before serving add the parsley and cheese and mix well to create a creamy sauce. Serve hot.
Serves four.
"Italia in Cucina" (2001 McRae Books $20)