Fry the chopped onions in olive oil. Add the cleaned and coarsely chopped piquillo peppers, water, a little salt and the bay leaf. Simmer for 30 minutes on low heat. Remove the bay leaf, blend the mixture and pass it through a fine sieve. Set aside and keep warm.

Preheat the oven to 70°C. Sear the guinea fowl breasts in a little oil for 1 minute on each side. Add a few sprigs of rosemary and place in the oven for 10–15 minutes.

Clean the artichokes, removing the outer leaves, then halve them lengthways. Fry in a pan with a little olive oil over medium heat for about 12 minutes. Slice the Tropea onion into 1 cm-thick rings, add to the artichokes and cook together. Turn occasionally, season with salt, and keep warm.

Generously spread some piquillo purée in the centre of the plate. Cut the guinea fowl breast in half and place both pieces on top of the purée. Roll up the Zibello ham like a cannelloni and trim the ends neatly. Place the ham on the guinea fowl and garnish with a sprig of rosemary. Arrange the artichokes and onion on the plate and drizzle lightly with olive oil.