2 tablespoons oil
from dried tomatoes
2 cloves garlic, minced
1 large onion, chopped
1 pound mushrooms, sliced
2 ounces prosciutto, slice and chop
1/2 teaspoon dried sage
1/4 cup sun dried tomatoes, oil packed -- drain and chop
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.