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1
With a serrated knife, cut off the top thirds of the artichokes.
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2
Snap off the small leaves from the artichoke bottoms.
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3
Cut the artichokes in half lengthwise.
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4
With a spoon, scrape out the hairy chokes and rub the artichokes all over with the lemon half.
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5
In a skillet, heat the 1/4 cup of olive oil.
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6
Add the garlic and shallots and cook over moderate heat until golden and softened, about 7 minutes.
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7
Add the tomatoes and cook until starting to soften, about 2 minutes.
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8
Add the wine and boil over high heat for 3 minutes.
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9
Add the stock and bring to a boil.
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10
Transfer the contents of the skillet to a large slow cooker set on high.
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11
Nestle in the artichokes, cut sides down, and add the thyme and sage sprigs.
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12
Cover and cook for 45 minutes.
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13
Reduce the heat to low and cook for 1 hour and 45 minutes.
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14
Turn the artichokes cut sides up and cook for 45 minutes longer, until tender.
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15
Discard the thyme and sage sprigs.
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16
Meanwhile, in a small skillet, heat the remaining 1 tablespoon of olive oil.
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17
Add the chopped prosciutto and cook over moderate heat, stirring, until crisp, about 2 minutes.
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18
Remove from the heat and stir in the lemon zest, lemon juice and the parsley.
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19
Season the artichokes with salt and pepper.
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20
Transfer to 4 shallow bowls.
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21
Scatter the prosciutto over the artichokes and into the cooking juices and serve with crusty bread.
