Melt butter in a large pan over medium-high heat. Add the prosciutto, onion, garlic, roasted pepper, and artichokes and cook, stirring, until tender, about 2 minutes.
Add the collards and cook, stirring, until hot, about 4 minutes. Remove from heat and season with salt and pepper. Drizzle the lemon juice over everything and serve immediately.
Recipe courtesy of George Stella