Cut the onion in half, then peel and chop finely. Turn the artichoke, cut in half and remove the stalk. Then cut the heart into 3mm thick strips.
Keep the strips in water with lemon juice to prevent oxidation.
In a pan with a drizzle of olive oil, sweat the onions with a pinch of salt for 2 minutes. Add the artichokes and one more pinch of salt. Then add the rice to the pan and cook for 1 minute until translucent. Deglaze the pan with white wine. Once the wine has evaporated pour in enough stock to cover the rice by 1cm. Stir the risotto and when the liquid is absorbed add more vegetable broth to cover the rice by 1cm. Repeat until 18 minutes cooking time has passed.
After cooking, remove from the heat and add fresh butter and parmesan to bind the risotto.
Preheat the oven to 220'C. Put the ham between two baking sheets lined with parchment paper and bake for 5 minutes. Then allow to cool before breaking into 4 pieces.
Wash and peel the parsley. Immerse in boiling, salted water for 1 minute. Then cool quickly in ice water and thoroughly drain by squeezing with the hands. Mix the parsley with 5cl of olive oil.
Preheat the oven to 220'C.
Peel and devein the prawns, leaving the tail attached.
Place the prawns onto a baking sheet, season with salt, pepper, smoked paprika and olive oil and cook in the oven for 5 minutes.
Spoon some risotto into each bowl, then arrange four prawns on top, with the tails raised in the centre of the dish. Arrange ham between each prawn and drizzle with parsley oil.
«To prevent the artichoke from discolouring you can rub it with half a lemon as you prepare it. »