Fill a bowl with cold water and the lemon juice. Trim the artichokes down to the pale, tender heart, cut into quarters, remove the fuzzy choke, and slice thin. Drop the slices into the lemon water as you go to stop them browning.

Pour the stock into a 2-quart / 2L saucepan and bring to a simmer over medium heat. Lower the heat to keep it just barely simmering while you cook the risotto.

Heat the olive oil and 1 tbsp butter in a 28 cm / 11-inch wide saucepan over medium heat. Add the shallot and garlic, if using, and cook for 3 to 4 minutes until soft and translucent.

Drain the artichoke slices and pat dry. Add them to the pan and cook for 5 to 6 minutes, stirring occasionally, until tender and slightly golden at the edges. Season with a pinch of salt.

Add the rice and stir constantly for 2 minutes until the edges of the grains turn translucent and the rice smells lightly toasted.

Pour in the white wine and stir until it fully evaporates, about 1 to 2 minutes.

Add a ladleful of hot stock and stir until it's absorbed. Keep adding stock one ladle at a time, waiting for the rice to soak it up before the next addition, for 16 to 18 minutes total.

Taste a grain of rice around the 16-minute mark. It should show a firm, thin white center with no chalky crunch. Pull the pan off the heat once it reaches this point, the risotto should still look loose and slightly soupy, it firms up as it rests.

Beat in the cold butter cubes and Parmigiano Reggiano off the heat, stirring vigorously until the risotto turns glossy and moves in a slow wave when you tilt the pan.

Let it rest, covered, for 1 to 2 minutes. Adjust salt and black pepper to taste.

Spoon onto warm plates, top with chopped parsley, and serve right away.