During the month before we moved from the log house to the city, we cobbled together a lot of from-the-pantry meals as we worked to downsize and pack. With time and energy in short supply, almost every day I pulled out my electric pressure cooker, which made quick work of many batches of soup and every imaginable kind of risotto (so much rice in the cupboard!). And, as the cupboard grew more and more bare, some of these on-the-fly meals weren't quite as successful as others. This lemon, artichoke and shrimp risotto -- inspired by a forgotten can of artichoke hearts -- was one of the winners. Frozen artichoke hearts will work just as well, and you can omit the shrimp and substitute a rich vegetable broth to make a vegetarian version.