Instructions: Clean the artichokes by removing the stalks and tough outer leaves. Trim off and discard the tops. Cut the artichokes in half and remove the fuzzy inner chokes with a sharp knife. Place artichokes in a bowl of cold water with the lemon juice for 10 to 15 minutes.

Melt the butter or heat the oil in a large, heavy-bottomed saucepan. Add the onion and saute over a medium flame for several minutes, or until onions become just translucent.

Drain and chop the artichokes; add to the onion. Saute for five more minutes. Add the rice and stir for two minutes. Increase the heat slightly and begin adding the water or stock, a little at a time, until the rice is cooked.

This should take 15 to 18 minutes.

Season with salt and pepper to taste. Just before serving, add the parsley and cheese and mix well to create a creamy sauce. Serve hot.

Serves four.

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