Giada's Stuffed Artichokes

Recipe from foodnetwork.com, by Giada De Laurentiis 

I will probably get to the store and give this a try tonight, even though DH won't be home for dinner.

3 tbsp olive oil, plus 1/4 cup

1 lb button or Roman mushrooms, trimmed & chopped (about 4 cups)

1 onion, diced

4 garlic cloves, chopped

4 slices proscuitto (2 oz), chopped

2 tbsp chopped fresh parsley leaves

1/2 cup grated Parmesan

1 tsp salt

1/2 tsp pepper

4 fresh artichokes, trimmed & cleaned (cut off top, bottom and the tops of the leaves with a pair of scissors)

2 cups white wine

In a large, heavy skillet, heat 3 tbsp olive oil over medium high heat.  Add the mushrooms, onions, garlic.  Cook stirring frequently until the mushrooms are tender and the onions are golden.  Transfer the mushroom mixture to a medium bowl & let the mixture cook slightly.  Add the proscuitto, parsley, Parmesan, salt & pepper & stir to combine.

Gently pull apart the leaves of the trimmed artichokes to slightly widen the spaces between the leaves.  Stuff the mushroom mixture in the spaces between the leaves.  Place the artichokes in a heavy, high sided pan so they fit snuggly enough to stay upright.  Pour the wine and 1 cup water into the bottom of the pan.  Pour 1/4 cup olive oil over the top of the artichokes.  Place the pan over medium-high heat.  Cover the pan & bring to a simmer.  Reduce heat to low & simmer x 45 min, until artichokes are tender.