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Cut the bottom of each escarole head and chop into large pieces, then steam the escarole for about 7-8 minutes.
In a skillet, crisp the prosciutto, then add hot cherry peppers, artichokes, mushrooms, and garlic in olive oil.
Add the steamed escarole to the sauté and toss with other ingredients.
Sprinkle in bread crumbs and toss thoroughly, then add the grated cheese and toss again.
Let sit for at least 15 minutes before serving.