Sauté the carrot and onion pearls in olive oil over medium to low heat for 3 minutes.
Add the halved artichoke hearts, garlic and sauté for another few minutes until the vegetables just start to soften.
Add the wine and chicken stock with the remaining ingredients and season with a little salt. Cover with a lid and simmer gently until all ingredients are tender. Add liquid if there is too much evaporation.
Finish the dish with fresh lemon zest and the slices of prosciutto ham and serve warm.
Notes
Choose firm and young medium sized artichokes as the stems are not full of fibres.
The artichokes are cooked when a knife or a toothpick is inserted through the centre and there is no resistance.