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Yield: 8 to 12 servings
Preparation Time: 90 minutes
Start to Finish Time: 90 minutes
- 1/2 cup extra-virgin olive oil, divided
- 1 medium white onion, chopped medium
- 1 head garlic, skin on, top third removed
- 1 tablespoon fennel seed
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- 6 globe artichokes
- 2 lemons
- 1 bunch cleaned leeks, white part only, sliced 1/4 inch thick crosswise
- 2 pounds wild or domestic mushrooms, cleaned and cut into large chunks
- 4 ounces thinly sliced prosciutto, cut into 1/2-inch strips
- 1 tablespoon chopped fresh thyme
Heat 1/4 cup oil in a deep-sided saute pan with the onion, the whole garlic bulb, fennel seed, and bay leaves over medium heat. Season with salt and pepper and cook until onions are tender, about 8 minutes. Remove from heat while you prepare the artichokes (see below:
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