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2 tablespoons oil from dried tomatoes packed in oil
2 cloves garlic, minced or pressed
1 large onion, chopped
1 pound mushrooms, sliced
2 ounces sliced prosciutto, chopped
1/2 teaspoon dry sage leaves
1/4 cup dried tomatoes packed in oil, drained and chopped
3/4 cup dry white wine
1/2 cup water
15 artichoke hearts
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.
2 cloves garlic, minced or pressed
1 large onion, chopped
1 pound mushrooms, sliced
2 ounces sliced prosciutto, chopped
1/2 teaspoon dry sage leaves
1/4 cup dried tomatoes packed in oil, drained and chopped
3/4 cup dry white wine
1/2 cup water
15 artichoke hearts
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.