4 Roman (large globe) artichokes
1 garlic clove, chopped
½ lemon, juice only
3 tsp chopped fresh flatleaf parsley
1 tbsp small capers, drained and rinsed
95ml/3½fl oz olive oil
2 x 175g/6oz monkfish fillets, trimmed
90²µ/3½´Ç³ú prosciutto slices
125ml/4½fl oz white wine