3 tablespoons olive oil, plus 1/4 cup
1 pound button or Roman mushrooms, trimmed and chopped (about 4 cups)
1 onion, diced
4 garlic cloves, chopped
4 slices prosciutto (about 2 ounces), chopped
2 tablespoons chopped fresh parsley leaves
1/2 cup grated Parmesan
1 teaspoon salt
1/2 teaspoon pepper
4 fresh artichokes, trimmed and cleaned
2 cups white wine
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