Artichoke Risotto

Ingredients for 4 people:

350 g rice	100 cl beef stock
50 g Parma ham	parsley
50 g butter	1 lemon
40 g Parmesan cheese, grated	pepper
6 artichokes

Preparation

Trim the tough outer leaves from the artichokes, cut off the tops and discard.
Slice the artichokes, gradually drop them into water and squeeze over a little lemon juice. 

Heat the stock. Chop a handful of parsley and put half of it into a saucepan, then add the butter and the chopped ham. Fry for a few minutes, then add the artichokes after draining them well.

Cook over a low heat until they soften while stirring and adding stock in small quantities. 

Add the rice and fry until well coated. Continue cooking, occasionally adding a ladle of boiling stock, until the rice is just tender . Season to taste with salt and pepper. 

Remove from the heat and stir in the Parmesan cheese and the remaining parsley before serving.