Marinate quail in marinade for 1 to 2 hours.
Season each quail inside and out with salt and pepper and wrap each one in a slice of prosciutto, securing with toothpicks. In a 14 to 16-inch saute pan, heat the olive oil over high heat until almost smoking. Add the quails, a few at a time, and brown over high heat, adding some of the wine with each batch of quails. When the last batch is browned, return all to the pan and add the artichokes and garlic. Add more wine if necessary to maintain moisture in the pan, and cook, covered until the quails and artichokes are tender.
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