ARTICHOKE HEARTS TOSCANA

By joanmarie

Ingredients

• 2 tablespoon oil, olive
• 2 clove(s) garlic, minced
• 1 large onion(s), chopped
• 1 pounds mushrooms, sliced
• 2 ounce(s) prosciutto, chopped
• 1/2 teaspoon sage, dried
• 1/4 cup(s) tomato(es), sun-dried, reconstituted and chopped
• 3/4 cup(s) wine, dry white
• 1/2 cup(s) water
• 28 ounce(s) artichoke hearts, (2 14-ounce cans)

Preparation

Step 1

. In a frying pan over medium-high heat, combine oil, garlic, onion, mushrooms and prosciutto. Cook 15-20 minutes or until onion is golden and mushrooms are browned and glazed, stirring occasionally.

2. Add sage, tomatoes, wine, water and artichokes. Bring to a boil.

3. Cover and simmer approximately 45 minutes or until artichokes are tender when pierced, stirring occasionally.

4. Season to taste with salt and pepper