Preparing the stock: Cook and bring to boil all ingredients for the vegetable stock for 45 minutes, than sieve.
To make the artichoke sauce: thinly cut the artichokes and stew together with chopped onion, garlic, oil and parsley in two ladlefuls of vegetable stock for 10 minutes.
To make the risotto: sauté the chopped onion and shallot in a saucepan in 30 g of oil until softened. Add the rice, pour in white wine until it evaporates. Add half of the quantity of artichoke sauce, the slice of Parma ham, and a ladleful of the hot stock then simmer. As the stock is absorbed add more stock when necessary. Continue in this way for about 16 minutes. Remove from heat and remove the slice of Parma ham, stir in the Parmesan, butter, the remainder of the artichoke sauce and lemon juice. Season to taste.
Place the risotto in 4 dishes and garnish with thinly slices of Parmesan, Parma ham, diced Taleggio cheese and chervil.