Spread the artichokes on a baking tray lined with baking paper, season with salt.
Approx. 30 mins. in the centre of an oven preheated to 220°C. Remove and set aside.
Heat the clarified butter in a frying pan. Season the chicken, brown for approx. 4 mins. on each side, remove from the pan. Add a little clarified butter if necessary, sauté the shallots, garlic and thyme for approx. 10 mins. Pour in the wine and reduce almost completely. Pour in the stock and sour single cream, bring to the boil. Return the chicken to the pan, simmer for approx. 5 mins.
Heat the butter in a pan. Sauté the shallot. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Mix in the cheese and butter, season. Serve the risotto with the chicken, sauce and artichokes.