Genovese-Style Artichokes

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3 tablespoons olive oil, plus 1/4 cup

1 pound button or Roman mushrooms, trimmed and chopped (about 4 cups)

1 onion, diced

4 garlic cloves, chopped

4 slices prosciutto (about 2 ounces), chopped

2 tablespoons chopped fresh parsley leaves

1/2 cup grated Parmesan

1 teaspoon salt

1/2 teaspoon pepper

4 fresh artichokes, trimmed and cleaned

2 cups white wine