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I have about 20 baby artichokes. I have only worked with large artichokes that I have stuffed. Any suggestions for these "little babies??"

I "googled in" to this site while searching for some tips on adding prosciutto to a penne ala vodka sauce. (the question...to add it when gentling sauteing the onions, or toward the end since it is such a delicate meat?) I enjoyed browsing through your various threads and decided to register and...