Preheat oven to 400 degrees F.

Prepare a medium oven-proof saucepan with a tight-fitting lid.

In a large bowl, combine cream of asparagus soup, chicken stock, half-and-half, Parmesan cheese, and black pepper until well combined.

Set the soup mixture aside.

In the saucepan, melt butter over medium heat.

Add onion and cook until translucent, about 4 minutes.

Add arborio rice and stir for 2 minutes.

Add the soup mixture and drained, chopped artichoke hearts to the saucepan.

Stir to combine using a wooden spoon.

Cover the saucepan with a tight-fitting lid.

Place the saucepan in the preheated oven.

Bake for 15 minutes.

Stir the risotto well.

Return the saucepan to the oven and bake for another 10 minutes with the lid on.

Remove the lid and stir the risotto.

Continue baking for 10 minutes uncovered.

Season with more Parmesan cheese, if desired.

Let the risotto stand for about 5 minutes before serving. The mixture will thicken upon standing.