Prepare 1,5 l (50 fl oz - 6 1/4 cups) vegetable stock.
Meanwhile peel off the outer leaves of the artichokes and trim round the base with a knife. Remove all spines that cover the base beneath the soft inner leaves and cut them into 4. Drop into a basin of cold water mixed with the lemon juice.
Peel and cube the potato.
Slice diagonally the leek, after washing it.
In a saucepan place the oil, vegetables (remember to cut the artichokes into thin slices), fat slices and dried herbs and cook gently until the leek is a transparent blond colour and soft. Add the rice and cook for 3 - 4 minutes or until it looks milky. At this point add 2 - 3 ladlefuls of stock and simmer until absorbed, stirring. Keep on adding stock, ladle by ladle, until rice is tender.
Serve after some minutes.
If you want, you can dust with grated Parmesan cheese.

What's the right wine for " Risotto with artichokes & potatoes " ?

For the artichoke presence it would be better not to match wine but beer.