Iberian Ham and Artichoke Rice

Ingredients

• 1 lemon, halved
• 3 large artichokes
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• Kosher salt
• 2 tablespoons hazelnuts
• 1 cup finely chopped onion
• 6 ounces very thinly sliced dry-cured ham, such as jamon Ibérico or serrano, 4 ounces finely chopped
• 2 medium tomatoes—halved, seeded and finely chopped
• 4 cups chicken stock or low-sodium broth
• 2 cups Bomba or Calasparra rice (see Note)
• 1/2 cup lightly packed parsley
• 1/2 small garlic clove

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