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6 medium artichokes, top half removed and trimmed4 tablespoons extra virgin olive oil1/4 cup chopped yellow onion1/4 pound mushrooms, brushed clean and thinly sliced1/2 pound lean pork sausage, crumbled4 cloves garlic, minced1/4 cup chopped fresh flat leaf parsley1/2 teaspoon chopped fresh thyme10 fresh basil leaves4 ounces cured ham (Westphalian, Black Forest, Virginia, Smithfield, prosciutto, Serrano), finely dicedSalt and freshly ground black pepper3 medium yellow onions, thinly sliced2 small carrots, thinly sliced6 parsley stemsLarge pinch of dry thyme1 bay leaf1 1/4 cups dry white wine such as a Sauvignon Blanc
Bring a pot of salted water to a boil. Add the artichoke band cook them until almost tender, 8 minutes. Cool and reserve.
For the stuffing, heat 2 tablespoons of the olive oil in a large frying pan over medium heat, add the chopped onions, mushrooms, and sausage and cook, stirring occasionally, until soft, 10 minutes. Place the garlic, chopped parsley, fresh thyme, and basil leaves together on the work surface and add to the onions along with the diced ham. Mix well. Season with salt and pepper. Stuff the centers and between the leaves of the artichokes with the stuffing mixture.
Heat the remaining 2 tablespoons olive oil in a frying pan over medium heat. Add the sliced onions, carrots, salt, pepper, parsley stems, dry thyme and bay leaf and cook 2 minutes. Top with the artichokes, stuffing side up. Pour the wine into the pan and simmer 1 minute. Turn the heat to low, cover the pan, and cook slowly, 45 minutes. Check the pan periodically to make sure they still have liquid. Uncover the artichokes, raise the heat to high, and boil down the broth until you have a syrupy sauce.
To serve, place the onions and carrots on a serving plate with the artichokes on top. Spoon the juices over the top and serve warm.
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