Prosciutto-Stuffed Artichokes (Carciofi Ripieni con Prosciutto)

4 medium artichokes
1 quart water
1 tablespoon lemon juice
1/4 pound prosciutto or fully cooked smoked ham, finely chopped
1/4 cup dry bread crumbs
1 small onion, finely chopped
1 clove garlic, finely chopped
2 tablespoons minced parsley
1/4 teaspoon pepper
2 cups dry white wine
2 tablespoons olive oil or vegetable oil

Trim stems even with base of artichokes. Cutting straight across, slice 1 inch off tops; discard tops. Snip off points of remaining leaves with scissors. Rinse artichokes under cold water. Mix 1 quart water and the lemon juice; submerge artichokes in mixture to prevent discoloration, then drain.

Mix prosciutto, bread crumbs, onion, garlic, parsley and pepper. Spread artichoke leaves open; dig out the fuzzy purple choke of each artichoke with the point of a knife or a pointed spoon. Discard chokes. Spoon prosciutto mixture into center of each artichoke. Place artichokes upright in Dutch oven. Pour wine over artichokes; drizzle with oil. Heat to boiling; reduce heat. Cover and simmer until bottoms of artichokes are tender when pierced with a knife, about 1 hour. Spoon liquid over each artichoke before serving.

Yields 4 servings.