Artichoke hearts toscana
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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