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1
Clean the artichokes.
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2
Trim the bottom leaves and cut off the leaf tips as you go further up the artichoke.
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3
Slice off the top inch of the artichoke and clean the center, scraping away any of the prickly & purple, inedible part called the choke.
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4
Place the artichokes in a non-metal (preferably glass) bowl, and cover with water and the juice of a lemon to prevent browning.
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5
Simmer for 20 minutes on the stove or in the microwave.
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6
The artichokes are done when a knife slides easily into the bottom.
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7
Let cool.
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8
Slice off the bottom stem of the artichokes and stand them upright in a Pyrex dish.
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9
In a bowl, mix together the chopped red pepper, eggs, prosciutto, breadcrumbs, Parmesan cheese, capers and oregano.
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10
Stuff the mixture in the center and around the leaves of each artichoke.
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11
Fill the dish with white wine about 1/4 of the way up the artichokes and cover with foil.
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12
(You may substitute stock or water.
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13
).
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14
Bake in a 350F oven for 20 minutes.
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15
Remove the foil, and increase the heat to 500F, baking the artichokes until the tops are browned.
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16
Serve with a parsley and Parmesan garnish.
