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Place half of butter in a large saucepan and sauté onion and garlic until soft. Stir in rice until coated with butter and crystal clear. Add wine, mix and cook for 2 minutes until alcohol is evaporated. Stir in 1 cup hot stock stirring until it is absorbed. Stir in more hot stock and continue stirring until evaporated. Continue adding stock stirring constantly until it is absorbed before adding more. After 15 minutes, when rice is almost done, add the saffron diluted in hot stock and the artichoke. Mix well and cook until rice is tender but still firm ( al dente). Stir in remaining butter, half of the parmesan cheese and mix well.
Add remaining cheese and serve immediately.
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