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Ingredients

• 2 tablespoons oil from dried tomatoes packed in oil
• 2 cloves garlic minced
• 1 large white onion chopped
• 1 pound fresh mushrooms sliced
• 2 ounces sliced proscuitto 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
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper

Description

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.

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