Preheat the oven to 180°C (355°F). Place the rice and stock in a 22 x 30cm (8½ x 12 in) 10-cup (80 fl oz) capacity baking dish and stir to combine. Cover tightly with foil and bake for 35 minutes. Add the prawns, cover and cook for a further 5 minutes or until most of the stock is absorbed and the rice is al dente. Add the parmesan, butter, salt, pepper, lemon rind and artichokes and stir until the butter is melted. Sprinkle with parmesan and serve immediately. Serves 4.