Artichoke Hearts Toscana

Recipe Ingredients

2 tablespoons	30ml	Oil - from dried tomatoes
2		Garlic - minced or pressed
1		Onion - chopped (large)
1 lb	454g / 16oz	Mushrooms - sliced
2 oz	56g	Prosciutto - sliced, chopped
1/2 teaspoon	2.5ml	Dried sage
1/4 cup	15g / 0.5oz	Sun-dried tomatoes
		Oil-packed - drained and chopped
3/4 cup	177ml	Dry white wine
1/2 cup	118ml	Water
15		Artichoke hearts
		Salt and pepper

Recipe Instructions

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.

Source:
Cooking Light 1994, p. 143

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