Baby artichoke & oregon hazelnut saut
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Artichokes, small size | |
| ½ | cup | Olive oil |
| 1½ | cup | Red onions bite-size pieces |
| 1¼ | cup | Oregon hazelnuts coarsely chopped |
| ¼ | cup | Fresh oregano, chopped |
| ¼ | cup | Fresh parsley, chopped |
| 1 | cup | Dry white wine |
| Salt and pepper | ||
| Whole Oregon hazelnuts roasted | ||
| Oregano sprigs | ||
| 2½ | pounds | Lean pork tenderloin roasted |
Directions
Rinse artichokes, remove outer leaves until light green leaves appear.
Reserve outer leaves and cut off stems and top quarter of each artichoke.
Cut artichokes into halves and saut‚ in hot olive oil for about 8 minutes. Add onions and chopped hazelnuts, and continue cooking until onions are crisp-tender. Add wine, oregano and parsley; lightly toss together. Season to taste. Garnish with whole hazelnuts and oregano sprigs. Serve with sliced pork tenderloin.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board