Trim the artichoke stalks, remove the top third of bulbs, and rub with lemon.
Boil 200ml of water with all the olive oil in a lidded saucepan.
Halve artichokes, add to the pan, and simmer covered for 10 to 15 minutes.
Remove artichokes with a slotted spoon to cool and halve them again lengthways.
Melt butter in a frying pan and soften shallots, garlic, and thyme for 2 minutes.
Stir in rice to coat, then add white wine and bring to a simmer.
Gradually add hot stock, stirring until absorbed, then add broad beans after 6 minutes.
Fold in artichokes, parmesan, chives, lemon zest, juice, and cream once rice is tender.
Serve the risotto garnished with extra parmesan and chive flower leaves.