Creamy Risotto with Tender Baby Artichokes

Prepare a bowl of cold water and squeeze the lemon juice into it (drop the lemon halves in as well). This acidulated water prevents the artichokes from turning brown.

Trim the baby artichokes: snap off the tough outer dark green leaves until you reach the pale yellow tender leaves. Cut off the top third of the artichoke. Trim the stem end, peel the stem, and quarter the artichoke lengthwise. Remove any fuzzy choke if present (usually minimal in baby varieties). Immediately drop into lemon water.

Pour the vegetable stock into the medium saucepan and bring to a gentle simmer. Keep it hot throughout the cooking process.

In the heavy-bottomed pot, heat 30g of butter and the olive oil over medium heat. Drain the artichokes and add them to the pot along with the shallots. Sauté for 5-7 minutes until the shallots are soft and artichokes begin to brown slightly.

Add the minced garlic and Arborio rice. Toast the rice, stirring constantly, for 2 minutes until the edges of the grains are translucent and the center remains opaque (the 'pearl').

Pour in the white wine to deglaze the pan. Stir vigorously to release any fond from the bottom. Cook until the smell of alcohol dissipates and the liquid is almost entirely evaporated.

Begin adding the hot stock, one ladle at a time (approx 150ml). Stir frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Regulate heat to maintain a steady, gentle simmer.

Once the rice is tender but still has a slight bite (al dente) and the texture is fluid (not stiff), remove the pot from the heat. If it is too dry, add a final half-ladle of stock.

Perform the 'mantecatura': Vigorously stir in the cold cubed butter (45g), grated Parmesan, parsley, and mint. Season with salt and pepper to taste. Let sit for 2 minutes before serving.