Risotto con due Carciofi

• 4 x 50 g (2 oz) small globe artichokes (trimmed weight) or hearts from 4

Cut each small globe artichoke, or the artichoke hearts, in half and slice thinly. Bring the stock to the boil. Meanwhile, in a separate pan, fry the onion gently in the oil and 65 g (2½ oz) of the butter until soft without colouring. Add the globe and Jerusalem artichokes and lightly brown over a moderate heat. Add a little stock and braise for 2 minutes. Add the risotto rice and stir until ea