Add wine and stir until it is completely absorbed. Continue adding stock and stirring until rice is almost done, about 15 minutes. Add minced basil and parsley and remove from heat. Taste and season with salt and pepper. Artichokes are notorious, but that doesn't mean you have to eschew wine when you enjoy everybody's favorite thistle.
Some references suggest leaving wine out when serving artichokes.
But it doesn't have to be that way. With a simple steamed artichoke, served at Bacar with lemon aioli and sea salt, Zachareas recommends Chenin Blanc, with its brightness, acidity and complexity. When it comes to wine, artichokes need special consideration because they contain cynarin, an organic acid. According to food scientist Harold McGee, cynarin stimulates certain receptors in our taste buds, making everything, including wine, taste sweeter for a short time. Because of this characteristic, popular wisdom once held that artichokes simply should not be served with wine, but there's no reason to abstain when finding a good match is so rewarding.