Artichoke Hearts Toscana

Course : Italian
Serves: 4
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2 tablespoons oil -- from dried tomatoes
2 cloves garlic -- minced or pressed
1 large onion -- chopped
1 pound mushrooms -- sliced
2 ounces prosciutto -- sliced, chopped
1/2 teaspoon dried sage
1/4 cup sun-dried tomatoes oil-packed -- drained and chopped
3/4 cup dry white wine
1/2 cup water
15 medium artichoke hearts
1 teaspoon salt and pepper

Preparation / Directions:

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.

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