Method

Fill a large bowl with water.  Squeeze in the lemon juice.  Set aside the squeezed lemon half.

Snap back the tough outer leaves from the artichokes.  Rub the cut portions with the squeezed lemon as you work.  Trim some of the dark green portion at the base.  Cut the artichokes in half and cut away any developed choke.  Sliver the artichoke halves and submerge in the lemon water.

Meanwhile, in a heavy-bottomed 2-quart saucepan, heat the olive oil and 1 tablespoon of the butter.   Add the leek, stir, and cook over low heat until tender, about 10 minutes.  Drain the artichokes and stir into the leek.  Cook until the artichokes are al dente, about 5 minutes.

Add the rice and stir to coat the grains.  Cook about 3 minutes.  Add the broth, one ladleful at a time, allowing the rice to absorb the liquid before adding the next ladleful.

When the rice is al dente but still creamy (about 20 minutes), remove from heat.

Off the heat, stir in the remaining tablespoon butter, the cream, and the Parmesan.  Ladle into shallow pasta bowls and serve immediately.

Serves: 4