Begin with the baby artichokes, trim both ends off each artichoke, then cut into quarters, discard any leaves that fall off in the process.

Steam the artichokes for 20 minutes (or until soft).

Heat the olive oil in a large skillet or sauté pan over medium-high heat.

Add the artichokes and mushrooms.

Sauté for 8-10 minutes, then add the spinach.

Sauté 2-3 minutes or until the spinach begins to wilt.

Remove from the heat and set aside.

In a medium saucepan, bring the broth to a boil.

Place a separate large pan on the stove over medium heat and add the butter.

Once the butter is melted, add the onions.

Sauté until translucent, then add the garlic.

Sauté 1-2 minutes, then add the rice.

Cook the rice for 2-3 minutes, then add the white wine.

Begin adding the boiling broth to the rice 1 cup at a time.

Once the first cup of broth is absorbed into the rice, add the next cup, and so on until all of the broth has been absorbed and the risotto is nice and creamy, then add the parmesan cheese.

Add the sautéed vegetables and stir to combine.