Prepare the pesto: Combine basil, parsley, garlic, lemon zest, olive oil, and salt in a food processor. Process until smooth, scraping down the sides as needed. Transfer to a bowl, cover, and refrigerate.

Prepare the artichokes: Fill a bowl with cold water and lemon juice. Trim artichokes by removing outer leaves until you reach the tender heart. Cut off the top 2 inches and the stalk. Peel the green parts of the heart and stalk. Quarter the artichokes, remove the chokes, and slice into 1/4 inch pieces. Place in the lemon water.

Prepare the broth: Combine spring water and vegetable broth in a saucepan and bring to a boil. Turn off the heat and keep warm.

Sauté the aromatics and artichokes: Heat olive oil in a wide pan over high heat. Add red onion and sauté for 3 minutes until wilted. Drain artichokes and add to the pan. Sauté for 3-4 minutes until golden, stirring occasionally. Add garlic and white wine and sauté until the wine is reduced to a syrupy sauce (2-3 minutes).

Toast the rice: Add rice, salt, and pepper to the pan. Sauté for 1 minute until the rice becomes translucent at the edges, stirring constantly.

Begin the risotto: Reduce heat to medium. Add a ladle of warm broth to the rice and simmer, stirring constantly until absorbed. Repeat the process, adding broth one ladle at a time until the rice is creamy but still al dente (about 20 minutes).

Finish the risotto: Add butter and Parmesan cheese. Stir continuously until the risotto is soft and creamy. Turn off the heat and stir in the pesto.

Serve: Spoon the risotto into bowls. Drizzle with olive oil and garnish with chive tips. Serve immediately.