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    For the risotto
    Peel and finely dice the onion. Turn the artichoke: snap the stem and then start pulling off the leaves. Once the shape of the artichoke heart is revealed, cut off the inner leaves and then use a paring knife to remove all of the green skin. Cut the heart into 3mm thick slices. Place the artichoke slices in a bowl of water with lemon juice to prevent it from browning.

    Heat a pan, add a little olive oil and then sweat the onions with a pinch of salt for 2 minutes. Add the artichokes to the pan and season with salt. Add the rice and cook for approximately 1 minute, until the rice become translucent. Add the white wine to the pan and cook until evaporated. Add enough stock to come 1cm above the rice. Stir constantly, allowing the liquid to be absorbed before adding more stock. The risotto should be cooked after 18 minutes.

    Once cooked, remove the pan from the heat and stir in the butter and the parmesan.

    For the parsley oil and the ham
    Preheat the oven to 220°C. Lay the slices of ham on to a baking sheet lined with baking parchment. Cover with a second sheet of baking parchment and place another baking sheet on top to keep the ham flat as it cooks. Transfer to the oven and cook for 5 minutes. Once cooked, remove from the oven and allow to cool before breaking into pieces.

    Wash and pick the parsley. Blanch the parsley in salted boiling water and then transfer to iced water. Squeeze the water from the parsley and them mix with 50ml olive oil.

    For the prawns
    Preheat the oven to 220°C. Remove the heads and the shells from the prawns, leaving the tail intact. Make a small incision along the spine of each prawn and remove the digestive tract.
    Place the prawns on a baking sheet and season with salt, pepper, smoked paprika and olive oil. Transfer to the oven and cook for 5 minutes.

    To serve
    Serve the risotto in deep plates or soup bowls. Place 4 prawns on top with the tails facing inwards and upwards. Place the ham pieces in between the prawns and finish with a drizzle of parsley oil.

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    • STEPHEN - Comment on:
      No ingredients list
    • MARTIN - Comment on:
      Hi - the list of ingredients seems to be missing!
    • PETER - Comment on:
      Can you please add the ingredients we need for making salmon and goats cheese maki rolls.
    • CHRISTINA - Comment on:
      Another day; another recipe; another mystery! No ingredients list again. What's with your IT people?
    • CHRISTINA - Comment on:
      Here we go again...no ingredients list. Please sort this out soon.
    • TANNITH - Comment on:
      Hi, tried this recipe last night but it does not tell you where to use the butter? End result = a bit dry and crumbly.
    • Un Chef de l'atelier
      Sincere apologies for the errors currently present on this recipe. We are in the process of updating our recipe system but technical issues are causing a much greater delay than anticipated. To avoid further delay accessing your class recipes, please feel free to email sylvia@atelierdeschefs.co.uk with the details of the recipes you are missing and you will then receive a PDF version of the recipe. Apologies once again for the delay and thank you in advance for your patience whilst we resolve this matter.
    • CHRISTINA - Comment on:
      There's no ingredients list! Again! That's several days running now. You're having a laugh, aren't you? I'm on the point of removing you from my list of websites to visit. You're not worth the effort.
    • PETER - Comment on:
      Can you please supply a list of ingredients for chicken and ginger yakitori.
    • CHRISTINA - Comment on:
      Come on! Buck up there! There's no ingredient list. We could make up the bit about the chicken, but the sauce shrouded in mystery. Not even Poirot could work it out!

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