Recipe - Artichoke Hearts Toscana

2 tablespoon Oil; from dried tomatoes
2 cup Garlic; minced or pressed
1 lg Onion; chopped
1 pound Mushrooms; cut or sliced up
2 ounce Prosciutto; cut or sliced up , chopped
One half teaspoon Dried sage
One fourth cup Sundried tomatoes,
oilpacked; drained and
chopped
Three fourths cup Dry white wine
One half cup Water
15 Artichoke hearts
Salt and pepper

In a 10 to 12inch frying pan over mediumhigh 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

Posted to MCRecipe Digest V1 #237

Date: Wed, 09 Oct 1996 08:35:24 0400

From: Eileen & Bob Holze beck4@asan.com