Artichoke Hearts Toscana | | Print | |
Monday, 18 October 2010 01:17 |
ARTICHOKE HEARTS TOSCANA This is a popular Florentine dish Servings: 4-6 Ingredients: 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. |