For 3 p 1 kilo of small artichokes ends up in 10 small hearts (more waste thus, and I don’t think usable waste ;-)). Cut them in quarters and leave them in water with lemon to keep the color.
Chop 1 big white onion and 4 garlic cloves. Fry in a little bit of olive oil. Add 180 grams of risotto rice.
Stir and add the drained artichokes. When the rice becomes glazy add ½ glas of white wine. Stir constantly. When the wine is gone, add good quality chicken broth (home made is the best) and fresh lemon thyme. You need almost ¾ liter to prepare this quantity. Add the broth in portions (if you are fed up stirring, add bigger quantities to avoid burning).
It will take approx 20 mins until the rice is al dente. Serve with grated parmigiano, or grilled squid, or… both (against the Italian eating rules) and lemon. Buon appetito.