1. Rinse the freekah in a colander then put it in a bowl and cover it with cold water. Let sit 30 minutes. Drain well and set aside.
2. Bring the stock to a simmer in a saucepan and keep it hot while you make the risotto.
3. Heat the olive oil in a wide saucepan. Add the onion and bacon and cook for 5 minutes, stirring frequently. Add the freekeh and garlic, then the white wine, and cook for a minute, stirring.
4. Ladle enough hot stock over the freekeh so it is just barely covered. Cook the freekeh, and when that stock is almost absorbed, add another ladleful of stock. Continue cooking, adding stock at it gets absorbed into the freekeh, until you’ve added about two-thirds of the stock.
5. Add the cooked artichokes, parsley, and thyme, and continue to cook, adding more stock, until the freekeh is tender and all the stock is absorbed. Add the fresh lemon zest and parsley, stir a few times, then remove from heat and stir in the cheese.
6. Taste, and add a bit of salt or a squeeze of lemon, if desired. Top with additional parsley or grated cheese, if desired.