In a heavy large saucepan add olive oil over medium heat. Add the onions and sauté until tender, about 8 minutes. (In the picture I didn’t have shallots which is my preferred onion in making risotto.)  Stir in the rice and let it toast for a few minutes. Push the rice out the edge making a two-inch hole add the garlic, sauté for a minute. Add the wine; cook until the liquid is absorbed, stirring continuously, about 2 minutes. Add a couple of ladles of hot stock; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more stock by the ladle full and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of stock plus you don’t want to overcook the rice. You want it al’ dente but not chalky.) Mix in the Romano cheese, artichoke, lemon zest and juice. Season with salt and pepper, to taste.