Microwave Risotto With Artichokes

Preparation:

Preparation: Peel the artichokes and cut them into thin slices by placing them in a container with cold water acidulated with lemon juice. Chop the bacon, onion and a handful of parsley, put them in a container with high sides and add half the butter cut into cubes and the well-drained artichokes. Stir, cover and cook for 4' at 600W. Add the rice and half of the boiling stock, stir and cook covered for 8' at 600W, stirring once or twice. Add the remaining stock, still boiling, stir and cook for another 8', stirring once or twice. Mix the remaining butter, the cheese and more parsley, season with salt and pepper and leave to rest for 2-3', then mix and serve.