Name: Artichoke Hearts Toscana
Ingredients: 2 tb Oil; from dried tomatoes; 2 c Garlic; minced or pressed; 1 lg Onion; chopped; 1 lb Mushrooms; sliced; 2 oz Prosciutto; sliced, chopped; 1/2 ts Dried sage; 1/4 c Sun-dried tomatoes, oil-packed; drained and chopped; 3/4 c Dry white wine; 1/2 c Water; 15 Artichoke hearts; Salt and pepper

Medieval authorities determine a person to be “alive” if there is either a detectable heartbeat or brain-wave activity. With that in mind, it is eye-opening to realize that unborn children have detectable heartbeats at two and one-half weeks and detectable brain-wave activity five and one-half weeks after conception. What is so shocking is that essentially one hundred percent of all abortions occur after the seventh week of pregnancy.

Paul Chappell

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables, Low-fat/low	4	Servings

INGREDIENTS

2	tb	Oil; from dried tomatoes
2	c	Garlic; minced or pressed
1	lg	Onion; chopped
1	lb	Mushrooms; sliced
2	oz	Prosciutto; sliced, chopped
1/2	ts	Dried sage
1/4	c	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 <[email protected]>

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