1 (14 ounce) can artichoke hearts, drained
2 tablespoons olive oil or vegetable oil
1/4 cup chopped prosciutto or Serrano ham
1/8 teaspoon coarsely-ground pepper
Cut artichoke hearts into halves.
Heat oil in 10-inch skillet until hot. Cook and stir artichoke hearts and prosciutto in oil over medium heat until hot and hearts are light golden brown, 6 to 8 minutes.
Stir in pepper. Sprinkle with parsley.
Yields 3 or 4 servings