Bring the chicken stock to a boil over high heat.
Clean the artichokes, leaving the tender inner leaves attached to the hearts, and halved. Rub with 1/2 lemon.
until tender, about 10 minutes.
In a saute pan over low heat, saute onions
and garlic together in olive oil. Add rice and toast to harden the outer starch. Add wine and slowly add chicken stock
, only adding as much as will evaporate in 1 minute, until rice is cooked and creamy.
When the rice is cooked, remove from heat and allow it to set for a few minutes to absorb any remaining liquid. Just before serving, mix in the artichokes, cheese
, chopped parsley, thyme leaves, and salt and pepper, to taste.