Heat olive oil in a large pan and cook chopped vegetables and peppercorns for five minutes until lightly colored.
Cover vegetables with water, bring to a boil, and simmer for 15 minutes.
Add herbs, cook for five minutes, then let the stock cool in the pan.
Chill the stock in the fridge overnight and strain it the next day before use.
Simmer 1 liter of the homemade stock in a saucepan.
Heat olive oil and half the butter in a pan, then sweat shallots and garlic for two minutes.
Add thyme leaves and rice, toasting for one minute.
Stir in white wine until absorbed, then gradually add stock ladleful by ladleful, stirring constantly.
Continue adding stock and stirring as each addition is absorbed.
When rice is tender, finely slice two artichokes by hand or mandoline.
Add sliced artichokes and remaining stock to the risotto and cook for 3 minutes.
Stir in mascarpone, remaining butter, and cheese, then season with salt and pepper.
Thinly slice remaining artichokes and toss with half the lemon juice.
Whisk vinegar, mustard, and olive oil, then toss with drained artichokes and endive.
Plate the risotto and top with the artichoke salad.