Artichoke Risotto

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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)