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Artichoke hearts toscana

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Categories: Artichoke, Low-fat, Vegetables
Yield: 4
Rating: no rating.
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Ingredients:
2 tbspOil -- from dried tomatoes
2 Cloves garlic -- minced or
Pressed
1 largeOnion -- chopped
1 lbsMushrooms -- sliced
2 ozProsciutto -- sliced
Chopped
1/2 tspDried sage
1/4 cupSun-dried tomatoes
Oil-packed -- drained and
Chopped
3/4 cupDry white wine
1/2 cupWater
15 Artichoke hearts
Salt and pepper
Procedures:
1In a 10- to 12-inch frying pan over medium-high heat, combine oil, garlic, onion, mushrooms and prosciutto.
2Cook, stirring occasionally, until onion is golden and mushrooms are brown and glazed, 15 to 20 minutes.
3Mix in sage, tomatoes, wine, water and artichokes; bring to a boil.
4Simmer, covered, until artichokes are tender when pierced, about 45 minutes; stir occasionally.
5Season to taste with salt and pepper.
6Makes 4 to 6 servings
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