Cut the stalks and about one third of the leaf tips off the artichokes.

Bring the water and a little salt to the boil in a large saucepan, drop in the artichokes, cover and boil them for 20 minutes before draining. Push open the leaves, remove and discard the choke from the centre.

Finely chop the onions and garlic. Heat the butter in a large frying pan, add the onion and garlic and fry them until transparent. Add the prawns, breadcrumbs, salt and the dill and fry gently, stirring continuously.

Stir the creme fraiche and Parmesan into the prawn mixture, then spoon the mixture into the artichokes. Grease an ovenproof dish.

Arrange the artichokes in the dish, sprinkle with the oil, pour on the white wine and bake the stuffed artichokes in a moderately hot oven (200°C, 400°F, gas 6) for 20 minutes.