Artichoke Hearts Toscana Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Oil, from dried tomatoes
2 Cloves: garlic, minced or
Pressed,
1 large: Onion, chopped
1 lbs: Mushrooms, sliced
2 ounce: Prosciutto, sliced,
Chopped,
1/2 tsp: Dried sage,
1/4 cup: Sun-dried tomatoes,
Oil-packed, drained and
Chopped,
3/4 cup: Dry white wine,
1/2 cup: Water,
15: Artichoke hearts,
Salt and pepper,
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.
Recipe By : Sunset Magazine
Source from luhu.jp
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
Source from luhu.jp