Artichoke Risotto

Ingredients

• 1 small shallot
• 1 small fennel bulb
• 1 small lemon
• 2 tbsp grated Parmesan cheese, plus more for serving
• 1 C Reese Quartered Artichoke Hearts
• 1 tbsp minced fresh chives
• 6 C water
• 1 tbsp plus 3/4 teaspoon kosher salt, divided, plus more for seasoning
• 1/2 C carnaroli or arborio rice
• 1 tbsp unsalted butter
• 1/4 C Pernod or dry white wine
• 1 tbsp mascarpone cheese
• 1/8 tsp ground white pepper
• 1 can of Reese Hearts of Palm
• 2 tsp olive oil