Risotto Cakes

2 large artichokes
1 TB. lemon juice
2 large leeks
1 garlic clove
2 TB. olive oil
3/4 cup arborio or carnaroli rice
2-1/2 chicken or vegetable broth
1/2 cup shredded parmesan cheese
2 eggs, beaten
2 cups panko, or crisp breadcrumbs

1. Hack out the heart of the artichoke with a sharp knife. Clean all the fuzzy parts off and dice into large chunks. Douse with lemon juice. Slice white and light green parts of the leeks into 1/2" slices.
2. Pulse artichokes, leeks and garlic in food processor until finely chopped.
3. Bring broth to a simmer in a small saucepan.
4. Heat oil over medium-high heat in large skillet or risotto pan. Add the artichoke, leeks and garlic and saute until tender. Stir in the rice and cook over medium heat until opaque, about 1 minute. Pour 1 cup of the hot broth into the rice, stirring constantly until liquid is mostly absorbed. Continue adding stock 1/2 cup at a time, stirring the rice while it simmers. When all the stock has nearly been absorbed and the rice is thick, stir in parmesan until melted.
5. Remove risotto from heat and spread out in a tray to cool until room temperature (or refrigerate overnight). Preheat oven to 350 degrees. Lightly oil a large cookie sheet.
6. With wet hands, form risotto into compressed round balls about the size of a fist. Flatten slightly and dip each one into egg and then panko. Space cakes evenly on oiled cookie sheet.
7. Bake until crisp and golden, about 25 minutes. Serve hot.