Artichoke hearts toscana

Yield: 4 Servings

Measure Ingredient
2 tablespoons Oil -- from dried tomatoes
2 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

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