To prepare this delicious risotto, start by cleaning the artichokes, removing their tough outer leaves.
Slice the artichokes thinly and soak them in a bowl of water with lemon juice to prevent them from turning brown.
In a large saucepan, finely chop the onion and add two tablespoons of olive oil. Place over medium heat. Sauté the onion until translucent, then add the artichokes and stir everything together.
Add the rice and toast it thoroughly. Deglaze with the white wine and let the alcohol evaporate completely.
Add 2 ladles of vegetable broth to the risotto and cook for about 12 minutes.
Halfway through cooking, add the diced prosciutto and mix well, continuing to add warm broth as needed.
The artichoke and prosciutto risotto is ready to be served piping hot; garnish with fresh chopped parsley to make it even more inviting.
