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1
Preheat the oven to 400.
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2
Squeeze some of the juice from the lemon halves into a large bowl of water.
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3
Working with 1 artichoke at a time, snap off the dark green outer leaves.
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4
Holding the artichoke on its side, using a serrated knife, cut off all but 3/4 inch of the remaining leaves.
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5
Peel and trim the bottom and stem of the artichoke.
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6
Halve the artichoke and scoop out the furry choke with a spoon.
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7
Cut the artichoke hearts in half again, rub with the lemon and add to the bowl of lemon water.
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8
Repeat with the remaining artichokes.
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9
Drain the artichokes and pat dry.
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10
In a large ovenproof skillet, heat 1 tablespoon of the olive oil.
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11
Add the artichokes and a generous pinch of salt.
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12
Cook over moderate heat, tossing occasionally, until just starting to brown, about 4 minutes.
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13
Add 1/2 cup of water, cover and steam the artichokes until just tender, about 12 minutes.
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14
Transfer the artichokes to a plate and wipe out the skillet.
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15
Spread the hazelnuts in a pie plate and toast for about 7 minutes, until fragrant.
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16
Let cool slightly, transfer the nuts to a kitchen towel and rub off the skins.
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17
In the large skillet, heat 2 tablespoons of the olive oil until shimmering.
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18
Add the onion and cook over moderate heat, stirring occasionally, until just softened, 5 minutes.
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19
Add the chopped ham and tomatoes and cook, stirring occasionally, until the tomatoes break down and the mixture thickens, 15 minutes.
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20
Meanwhile, in a medium saucepan, bring the chicken stock to a simmer; keep hot.
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21
Add the rice to the skillet and stir to coat with the tomato mixture.
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22
Stir in the hot stock, spread the rice in an even layer and bring to a boil.
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23
Nestle the artichokes in the rice.
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24
Cover and bake for about 20 minutes, until most of the stock is absorbed.
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25
Uncover the skillet and bake for about 10 minutes longer, until the stock is completely absorbed and the rice is tender but moist.
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26
Remove the skillet from the oven, cover and let stand for 10 minutes.
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27
Meanwhile, in a blender, combine the parsley, hazelnuts and garlic and pulse until finely chopped.
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28
Add the remaining 6 tablespoons of oil and puree until nearly smooth.
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29
Season the parsley sauce with salt.
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30
Serve the rice straight from the skillet, drizzled with the parsley sauce and topped with the sliced ham.
