1 quart chicken stock
10 baby artichokes
1 lemon, juiced
1 onion, chopped
1 clove garlic, chopped
1 tablespoon virgin olive oil
1 pound arborio rice
1/2 cup dry white wine
1/4 cup grated Sicilian pecorino
2 tablespoon fresh minced Italian parsley
1 sprig thyme, leaves removed
1 teaspoon salt
1/4 teaspoon pepper
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