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Artichoke hearts toscana

Yield: 4 Servings

Ingredients:

• 2 tb Oil -- from dried tomatoes
• 2 Cloves 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

Instructions:

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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