Ingredients

• 8 banana shallots
• 50ml/2fl oz olive oil
• plus extra for drizzling
• 10g/¼oz thyme
• 100g/3½oz butter
• 1 bottle red wine
• preferably Merlot
• 500ml/18fl oz veal stock
• 10 baby artichokes
• 1 lemon
• juice only
• 6 slices prosciutto cotto
• 2 burrata
• salt and freshly ground black pepper

Directions

• For the sauce
• thinly slice 6 of the shallots. Heat the oil in a heavy-bottomed pan. Sweat the shallots and half the thyme with a pinch of salt and butter until translucent.
• Add the wine and reduce until a syrup consistency then add in the veal stock and season. Pass through a fine sieve and reduce to a sauce consistency.
• Meanwhile
• peel off the dry outer leaves of the artichokes and discard. Cut off the top and peel into the heart with a small paring knife. Mix the lemon juice with cold water and keep the peeled artichokes in the water to keep their colour.
• Dice the ham and remaining shallots. Drain the artichokes. Use a mandolin to thinly slice the artichokes lengthways. Sweat the ham and shallots in the remaining butter and add the sliced artichokes (keep a few slices for garnish).
• Slice the burrata in half and season with olive oil
• salt and a twist of black pepper.
• Spoon the cooked artichoke over the burrata and finish with the sauce. Dress a few slices of raw artichokes with olive oil and garnish on top.