How to make it

  • Rinse artichokes then remove outer leaves until light green leaves appear.
  • Reserve outer leaves and cut off stems and top quarter of each artichoke.
  • Cut artichokes into halves and sauté in hot olive oil for 8 minutes.
  • Add onions and chopped hazelnuts then continue cooking until onions are crisp tender.
  • Add wine, oregano and parsley then lightly toss together and season to taste.
  • Garnish whole hazelnuts and oregano sprigs.
  • Serve with sliced pork tenderloin.

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