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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 6 |
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ARTICHOKE HEARTS TOSCANA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Stephens Estate in Greenville, Texas in 1987. Ingredients:
2 tablespoons oil from dried tomatoes packed in oil |
2 cloves garlic minced |
1 large white onion chopped |
1 pound fresh mushrooms sliced |
2 ounces sliced proscuitto chopped |
1/2 teaspoon 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 |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. In frying pan over medium high heat combine oil, garlic, onion, mushrooms and proscuitto.
2. Cook stirring occasionally until for 20 minutes.
3. Mix in sage, tomatoes, wine, water and artichokes then bring to a boil.
4. Simmer covered until artichokes are tender when pierced about 45 minutes stirring occasionally.
5. Season with salt and pepper then serve immediately.
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