An elegant variation on the sublime Northern Italian rice dish, which can be served as a sophisticated accompaniment to any number of entrees, or as an elegant first course.
Clean, trim, and halve the artichokes, leaving the tender leaves attached to the inner hearts. Rub with a lemon wedge to prevent discoloration. Cook the artichokes in boiling chicken stock for about ten minutes.
Saute the onions and garlic in olive oil using a sauté pan over medium low heat.
Add the Arborio rice and toast it to harden the outer layer of starch. Slowly add the wine and the chicken stock, alternately. Add only as much liquid at one time as will evaporate in one or two minutes. Continue stirring throughout this time.
When the rice is chewy but tender, and has achieved a creamy texture, remove it from the heat.
Add the artichokes, cheese, parsley, thyme leaves, and salt and pepper to taste. Serve without delay