Artichoke Hearts Toscana
From chefmeow 15 years ago
- 70 minutes to make
- Serves 6
ARTICHOKE HEARTS TOSCANA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Stephens Estate in Greenville, Texas in 1987.
Ingredients
- 2 tablespoons oil from dried tomatoes packed in oil shopping list
- 2 cloves garlic minced shopping list
- 1 large white onion chopped shopping list
- 1 pound fresh mushrooms sliced shopping list
- 2 ounces sliced proscuitto chopped shopping list
- 1/2 teaspoon dry sage leaves shopping list
- 1/4 cup dried tomatoes packed in oil drained and chopped shopping list
- 3/4 cup dry white wine shopping list
- 1/2 cup water shopping list
- 15 artichoke hearts shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
How to make it
- In frying pan over medium high heat combine oil, garlic, onion, mushrooms and proscuitto.
- Cook stirring occasionally until for 20 minutes.
- Mix in sage, tomatoes, wine, water and artichokes then bring to a boil.
- Simmer covered until artichokes are tender when pierced about 45 minutes stirring occasionally.
- Season with salt and pepper then serve immediately.
People Who Like This Dish 4
- sparow64 Sweetwater, TN
- juels Clayton, NC
- joe1155 Munchen, DE
- quaziefly ALL POINTS
- chefbaudri Grand Rapids, MI
- crazeecndn Edmonton, CA
- mbeards2 Omaha, NE
- chefmeow Garland, TX
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The Rating
Reviewed by 4 people-
Yum!
joe1155
in Munchen loved it
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Love the combo of ingredients here! Sounds elegant and delicious!
juels
in Clayton loved it
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