Simmer vegetable broth in a medium saucepan.

Remove from heat and cover to keep warm.

Melt 1 tablespoon butter with oil in heavy pot over medium-high heat.

Add in the onion and sauté until golden, about 5 minutes. Add artichokes to pot, and add a dash of salt and pepper.

Cover and cook until artichokes begin to brown, stirring often, about 8 minutes.

Add rice and stir 2 minutes. Add wine and stir until absorbed, about 1 minute.

Add 1 1/2 cups warm broth; cook until absorbed, stirring often, about 5 minutes. Slowly add more broth, (about 1/2 cup at a time) and continue to stir often until the rice mixture is creamy (approximately 20 minutes).

Remove from heat; stir in parmesan cheese and 1 tablespoon butter. Add salt and pepper to taste, serve piping hot!