Peel the artichokes and put them inside water. Let them in along with the lemon juice, in order not to get a black color. Then cut them into four pieces.
Put in a saucepan 1 liter of water adding the juice and the slices of a lemon. Once the water boils, add the artichokes and boil them for 10 minutes. Then drain them well.
Melt the butter in a saucepan and sauté the onion along with the carrot. Add the rice and sauté for 5 to 6 minutes, until the rice becomes translucent. Add the artichokes and the broth of vegetables. Add salt and pepper. Boil the rice over medium heat until soft. Add the grated Parmesan, drizzle with some lemon juice and serve the risotto warm.
Artichokes are rich in fiber and folic acid. Folic acid is a vitamin B complex of high importance for pregnant women and for people who have stigma. All different kinds of vegetables combined with rice, constitute perfect choices for a balanced Mediterranean diet.