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Ingredients

• 1   lemon, halved, plus 3 tablespoons fresh lemon juice
• 6   large artichokes
• 2/3 cup  extra-virgin olive oil
• 3   garlic cloves, quartered
• 1 teaspoon  coarsely chopped thyme leaves
• 1   bay leaf
• 1 tablespoon  very finely chopped flat-leaf parsley
•   Salt and freshly ground black pepper
• 1/2 pound  thinly sliced prosciutto
•   Crusty bread, or bread sticks, for serving

Description

Artichokes Are Notorious For Making Wine Taste Bitter. To Prevent That, Michael Chiarello Slow-roasts Artichoke Hearts In Extra-virgin Olive Oil To Bring Out Their Sweetness, Then Serves Them With Prosciutto, An Ingredient That Matches Particularly Well W

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