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Artichoke Hearts Toscana



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Artichoke Hearts Toscana

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

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.

Ingredients:

2 tb Oil; from dried tomatoes
2 c Garlic; minced or pressed
1 lg Onion; chopped
1 lb Mushrooms; sliced
2 oz Prosciutto; sliced, chopped
1/2 ts Dried sage
1/4 c Sun-dried tomatoes,
-oil-packed; drained and
-chopped
3/4 c Dry white wine
1/2 c Water
15 Artichoke hearts
Salt and pepper

Serves:

4 Servings
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