Artichoke Hearts Toscana



	Artichoke Hearts Toscana vegetables 2 tablespoon oil -- from dried tomatoes 2 cloves garlic -- minced or 1 pressed 1 large onion -- chopped 1 lb mushrooms -- sliced 2 oz prosciutto -- sliced, 1 chopped 1/2 teaspoon dried sage 1/4 cup sun-dried tomatoes, 1 oil-packed -- drained and 1 chopped 3/4 cup dry white wine 1/2 cup water 15 artichoke hearts 1 salt and pepper 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