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Artichoke Hearts Toscana | Print |  E-mail
Monday, 18 October 2010 01:17

This is a popular Florentine dish

Servings: 4-6

2 Tbsp oil from dried tomatoes packed in oil
2 cloves garlic, minced or pressed
1 lrg onion, chopped
1 lb mushrooms, sliced
2 oz sliced prosciutto, chopped
1/2 tsp dry sage leaves
1/4 cup dried tomatoes packed in oil, drained and chopped
3/4 cup dry white wine
1/2 cup water
15 artichoke hearts
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.

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