3globe artichokes (see note)1lemon, juice only125 ml (½ cup)white wine vinegar6thin slices of prosciutto2 tbspolive oil10 gm (2 tbsp)finely grated parmesan
Peel away the first few layers of the artichokes’ hard outer leaves until you reach the pale inner leaves, then trim tops. Trim stalk, removing all green outer skin. Quarter artichoke hearts and place in a bowl with lemon juice and enough cold water to cover.
Meanwhile, bring vinegar, 1 tbsp sea salt and 1 litre water to the boil in a large pan. Drain artichoke, discarding lemon water, add to vinegar water and simmer until stalks are tender (10-12 minutes). Drain and cool.
Preheat oven to 200C. Halve prosciutto lengthways and wrap one piece around each artichoke quarter. Place artichokes on a baking tray, then drizzle with olive oil, scatter over parmesan and bake until golden brown (12-15 minutes). Serve with silverbeet patties.
Note If unavailable, substitute globe artichokes with artichokes in brine and omit step 1.