Juice of 1 lemon
4 to 6 large artichokes
1/4 cup olive oil
1 yellow onion, chopped
1 tsp. minced garlic
Pinch of dried oregano (optional)
1 cup water, or as needed
4 cups vegetable or chicken broth
6 Tbs. (3/4 stick) unsalted butter
1 1/2 cups Arborio rice
1/2 cup dry white wine
Salt and freshly ground pepper, to taste
1/4 cup grated Parmigiano-Reggiano cheese, plus extra for passing (optional)

Have ready a large bowl three-fourths full of water to which you have added the lemon juice. Working with 1 artichoke at a time, trim off the stem flush with the bottom. If the stem has any tenderness, peel it lightly and cut into slices 1/3 inch thick. Drop the slices into the lemon water. Snap off all the leaves from the artichoke until only the tender heart remains. Cut lengthwise into quarters. Cut away the prickly choke and drop the artichoke pieces into the lemon water.

In a sauté pan over medium heat, warm the olive oil. Add the onion and sauté until softened and translucent, about 8 minutes. Drain the artichokes and add to the pan along with the garlic, oregano, if using, and enough water to just cover the artichokes. Simmer, uncovered, until tender, 8 to 10 minutes. Remove from the heat and set aside.

Pour the broth into a saucepan and place over medium-high heat. Bring to a simmer and adjust the heat to maintain a very gentle simmer.

In a risotto pan or wide sauté pan over medium heat, melt 2 Tbs. of the butter. Add the rice and stir until opaque, about 4 minutes. Add the white wine and stir until absorbed. Add a ladleful of the simmering broth and stir until the broth is absorbed. Reduce the heat to low and continue to add the broth, a ladleful at a time, stirring until absorbed before adding more. The rice is cooked when the rice grains are al dente (tender but firm to the bite) at the center and creamy on the outside, 20 to 25 minutes total. Stir in the artichoke mixture with the last addition of broth.

When the rice is done, stir in the remaining 4 Tbs. butter, season with salt and pepper, and remove from the heat. Sprinkle with the 1/4 cup cheese. Transfer to a warmed serving bowl and serve. Pass additional cheese at the table, if desired. Serves 4.