1 Heat 1 tbsp olive oil in a pan and sweat the shallots and the rice until translucent. Add the garlic and gradually stir in approximately 750 ml stock.
2 Simmer until the stock has been absorbed, then stir in more stock. Continue in this way, adding more stock when the last ladleful has been absorbed, until the liquid has been absorbed and the rice is soft and creamy (It will take about 30 minutes).
3 Meanwhile cut the sharp tips off the artichokes with scissors and remove the outer leaves. Halve lengthwise, sprinkle with lemon juice and cook in plenty of boiling water for about 7 minutes. Drain, refresh in cold water and drain thoroughly.
4 Shortly before serving stir the grated Parmesan into the risotto and season to taste with salt and pepper. Shave thin shavings from the piece of Parmesan using a potato peeler.
5 Heat 2 tbsp oil in a frying pan and gently fry the artichokes. Deglaze with vinegar and about 100 ml stock. Boil to reduce and season to taste with salt and pepper.
6 Serve the risotto with the artichokes, scattered with Parmesan shavings and chopped parsley.