3 cups vegetable stock

3 and 1/2 cups water

5 tablespoons unsalted butter

3 tablespoons extra-virgin olive oil

1 medium shallot, minced

2 and 1/4 cups Arborio rice

1/2 cup fresh lemon juice

Zest from one lemon

3/4 cup Parmigiano-Reggiano cheese, grated

1-2 cups fresh baby spinach leaves (adjust to your own tastes)

One 7.5-ounce jar of grilled marinated artichoke hearts, drained and rinsed

For garnish: extra lemon, chives, cheese, etc.