Linguine with Caramelized Artichokes and Prosciutto

Ingredients

• ½ cup dry white wine
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 4 ounces artisan-style bread (crusts removed), cut into 1-inch cubes
• 2 ounces thinly sliced prosciutto, cut into 1/2-inch-wide strips
• ¼ cup chopped parsley
• ¼ teaspoon each salt and pepper
• + 6 more ingredients
• • About 1 cup fat-skimmed chicken broth
  • 2 pounds baby artichokes, rinsed, trimmed, and quartered (about 3 in. long; see "Trimming Baby Artichokes," below)
  • 1 garlic clove, peeled
  • 3 cups thinly sliced leeks (see notes)
  • 12 ounces dried linguine pasta
  • 1 ½ tablespoons butter

1. In a blender, whirl garlic clove until minced. Add half the bread cubes and pulse until coarse crumbs form. Pour onto a plate; repeat with remaining bread cubes. Pour 1/2 tablespoon oil into a 10- to 12-inch frying pan over medium-high heat. When hot, add crumbs; stir often, lowering heat if c...

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