artichoke hearts toscana

Categories
Vegetables
Low-fat/low
Yield
4 Servings
MeasureIngredient
2 tablespoons Oil -- from dried tomatoes
Cloves garlic -- minced or
  Pressed
1 large Onion -- chopped
1 pounds Mushrooms -- sliced
2 ounces Prosciutto -- sliced,
  Chopped
½ teaspoon Dried sage
¼ cup Sun-dried tomatoes,
  Oil-packed -- drained and
  Chopped
¾ cup Dry white wine
½ cup Water
15  Artichoke hearts
  Salt and pepper

In a 10- to 12-inch frying pan over medium-high heat, combine oil, garlic, onion, mushrooms and prosciutto. Cook, stirring occasionally, until onion is golden and mushrooms are brown and glazed, 15 to 20 minutes. Mix in sage, tomatoes, wine, water and artichokes; bring to a boil. Simmer, covered, until artichokes are tender when pierced, about 45 minutes; stir occasionally. Season to taste with salt and pepper. makes 4 to 6 servings.

Recipe By : Sunset Magazine

Similar recipes

Random recipe of the day

Vegetable croquettes

Follow us

 Subscribe in a reader