Heat the oil and 1 tablespoon of the butter in a large nonreactive skillet over high heat. Add the onions, garlic, and basil, and sauté until softened, 4 to 6 minutes. Stir in the rice and sauté, stirring frequently, for 1 to 2 minutes, until opaque.

Add 1 cup of the stock, the lemon juice, salt, and pepper and cook, stirring until the stock is completely absorbed, about 3 minutes. Continue adding the stock in 1/2 cup increments, adding more only as each previous addition is absorbed. The rice should be just slightly al dente by the time all of the stock has been added. If not, add a bit of hot water. 

When the rice is tender and creamy and just ever so slightly al dente, fold in the artichoke hearts and the green onions. Stir in the shrimp and season to taste with the Creole Seasoning. Simmer just until the shrimp are cooked through, 1 to 2 minutes. Stir in the cream, 1/2 cup of the Parmesan, remaining tablespoon of butter, and adjust the seasoning if necessary.

Serve the risotto in shallow bowls, sprinkled with some of the remaining Parmesan cheese and extra freshly ground black pepper if desired.

Yield: 4 main-course servings

Note: Cooked Artichokes: Bring 2 quarts of water to a boil in a nonreactive pan. Add 2 large, trimmed artichokes; 2 lemons, cut in half, squeezed in and the peels added; 4 bay leaves; and 1 tablespoon salt. Cover, reduce the heat to low, and simmer until tender, or until the artichoke base can be easily pierced with the tip of a knife, about 25 minutes. Remove the artichokes and allow them to cool. If you want to prepare these in advance (up to 2 days ahead), toss them with a little olive oil or submerge them in the chilled cooking liquid. Refrigerate in an airtight container

Artichoke Hearts: Remove all of the outer leaves of a cooked, cooled artichoke; until only the heart remains. With a spoon or melon baller, carefully scrape out and discard the fuzzy choke from the center.