10 baby artichokes
1 lemon, plus 1 to 2 teaspoons freshly squeezed lemon juice
About 7 cups chicken or vegetable stock, as needed
2 tablespoons extra virgin olive oil
1/2 cup minced onion or spring onion
Salt, preferably kosher salt, to taste
2 garlic cloves, minced
1 1/2 cups arborio or carnaroli rice
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
1 bay leaf
1 teaspoon finely minced lemon zest
2 tablespoon chopped fresh parsley
1/2 cup grated Parmesan cheese, or a mixture of Parmesan and pecorino Romano (optional)
Freshly ground pepper