Sun-dried tomatoes, oil-packed; drained and chopped
3/4
c
Dry white wine
1/2
c
Water
15
Artichoke hearts
Salt and pepper
INSTRUCTIONS
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
Posted to MC-Recipe Digest V1 #237
Date: Wed, 09 Oct 1996 08:35:24 -0400
From: Eileen & Bob Holze <beck4@asan.com>
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