Artichoke Risotto

Name: Artichoke Risotto
Ingredients: 1/4 cup extra-virgin olive oil; One 9-ounce package frozen artichoke hearts, cut into bite-size wedges; 1 tablespoon unsalted butter; 1 large or 2 small shallots, minced; 1 cup Arborio rice; 1 teaspoon salt; 1 cup dry white wine, room temperature; 3 1/2 cups low-sodium chicken broth, warmed; 1/2 cup frozen peas, thawed; 1/2 cup crumbled feta cheese (3 ounces); 1/4 cup finely chopped chives; 1/4 cup chopped fresh mint; 1/4 teaspoon freshly ground black pepper; 1 tablespoon fresh lemon juice (from 1/2 small lemon)