Risotto With Artichokes Tuscan Style

Preparation:

Preparation: Clean the artichokes by depriving them of the tips and the rather leathery outer leaves, then cut them into slices, remove the hay and soak them in a bowl full of water acidulated with lemon juice. Place the butter, half of the chopped parsley and the raw ham, also chopped, in a saucepan. Brown everything over moderate heat for a few minutes, then add the drained artichokes. Add a little hot stock and cook for 10 minutes, stirring occasionally. Then add the rice, let it flavor briefly, then continue cooking for 15 minutes, adding the broth from time to time. Finally, season with salt and pepper, add the rest of the chopped parsley and the grated cheese, stir carefully and serve.