You have to take away all the exterior leaves of the artichoke and then cut the top.
Then cut it in half and slice it in very thin pieces.
You can also use the stalks, but you have to cut off all of the exterior part, that is hard.
Then put a little butter in a pan and let the slices of artichoke fry gently
for about 8 minutes with the chopped ham and a glass of wine.
Then add the rice, stir well and add another glass of wine and stir again.
Then cook the rice adding the bouillon only little by little…
This is the secret of a good “risotto”!