Artichoke Hearts Tuscana                   
Posted by: Bev Mon, 27 Jun 2005, at 8:28 a.m.
 

Ingredients:
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 artichoke hearts
salt and pepper

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. Serves 4-6