Timballo di Riso e Carciofi

This rather elegant dish is a recipe I discovered in Puglia, though I suspect its origins are possibly Sicilian. Either way, it is very simple to make, although the longest preparation is doubtless the rather tedious preparation of the artichokes themselves. They need to be stripped right back, leaf by leaf, and then carefully trimmed down to the bases, removing every trace of the furry choke itself.