Artichoke Risotto with Capocollo and Pecorino

Name: Artichoke Risotto with Capocollo and Pecorino
Ingredients: 1⁄4 cup fresh lemon juice; 6 whole globe artichokes, ideally long-stemmed; 1⁄4 cup extra-virgin olive oil, divided, plus more for drizzling if desired; 2 medium garlic cloves, peeled and smashed, divided; 1 small Yukon Gold potato (5 oz.), peeled and diced; Kosher salt; Freshly ground black pepper; 5 tbsp. dry white wine, divided; 3 tbsp. unsalted butter, divided; 2 medium shallots (1¼ oz.), minced; 1 1⁄2 cups (11 oz.) Carnaroli rice; 3 1⁄2 cups vegetable stock, warmed; 3⁄4 cup finely grated aged Pecorino Romano; Lemon thyme or finely grated lemon zest, for serving; 8-12 paper-thin slices of capocollo, for serving