Risotto Primavera

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2 large artichokes ( 1/2 pound each)

1/2 lemon

About 7 cups beef stock or canned low-sodium broth

3 tablespoons extra-virgin olive oil

2 carrots, cut into 1/4 -inch dice

1 onion, finely chopped

1 celery rib, cut into 1/4 -inch dice

1 medium leek, white part only, quartered lengthwise and thinly sliced crosswise

1 medium zucchini, cut into 1/2 -inch dice

2 cups arborio rice

1/2 cup dry white wine

1/2 cup freshly grated Parmesan cheese, plus more for serving

3 tablespoons unsalted butter

1 tablespoon chopped parsley

1 tablespoon chopped chives

1 tablespoon chopped basil

Salt and freshly ground pepper

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