Place the garlic bulb and thyme sprigs into the chicken cavity.
Season the chicken and place in a large lidded pan with the stock.
Bring to a boil then gently poach for 25 minutes.
Cool the chicken in the stock before patting dry and reserving the liquid.
Remove the breast from the chicken and season with salt and pepper.
Heat 2 tbsp olive oil in a frying pan until hot.
Fry chicken skin-side down until golden, then flip and add 25g butter to finish cooking.
Bring 500ml of poaching stock to a boil in a clean saucepan.
Simmer rice in the stock for 5 minutes until tender, then drain and cool.
Heat artichokes with 25g butter over low heat until tender.
Add cream and 175ml stock, then bring to a boil.
Blend the artichoke mixture in a food processor until smooth.
Heat rice while gradually adding remaining stock one ladle at a time until absorbed.
Stir in the artichoke puree, remaining 25g butter, and parmesan.
Mix the fresh chives into the risotto.
Boil carrots, turnips, rosemary, and two garlic cloves in water until tender, then drain.
Heat a frying pan with olive oil, additional rosemary, and one garlic clove.
Glaze vegetables with honey and deglaze the pan with sherry vinegar.
Serve chicken over risotto with vegetables and pea shoots, drizzled with oil.