Trim tops of artichokes. Peel off first layer of outer leaves. Remove inside choke: place two thumbs firmly over top of artichoke, and apply enough pressure to draw leaves apart to reveal inside centre. With a paring knife, remove coarse inner choke. Discard.
Drop artichokes into boiling acidic water-use 1 tablespoon (15 mL) lemon juice, white wine or vinegar to 3 cups (750 mL) boiling water-and simmer 3 to 5 minutes over low heat, until outer leaves pull away easily and artichokes are tender.
In a saucepan, sauté pine nuts in oil until they just begin to brown. Add garlic and sauté 2 minutes until translucent. Reduce heat to low, add rice and sauté 5 minutes. Do not brown. Add chicken stock and continue to stir until absorbed. Add white wine and simmer until rice achieves a creamy consistency, about 8 to 10 minutes. Add remaining ingredients and cover. Remove from heat. Let stand 5 minutes before serving.