Risotto With Artichokes

Preparation:

Preparation: Clean the artichokes, cut them into thin wedges and leave them in the water in which you have squeezed the lemon juice. Chop the onion and parsley and brown in a saucepan with half the butter and oil. Add the artichokes and let them flavor for 5 minutes on a low flame. Add the rice and bring to the boil, basting it gradually with the broth. When the rice is cooked, season with salt and season with the remaining butter and Parmesan. Let it rest for a couple of minutes and serve.