Title: Artichoke hearts toscana
 Categories: Vegetables, Low-fat/low
      Yield: 4 Servings
 
      2 tb Oil; from dried tomatoes
      2 c  Garlic; minced or pressed
      1 lg Onion; chopped
      1 lb Mushrooms; sliced
      2 oz Prosciutto; sliced, chopped
    1/2 ts Dried sage
    1/4 c  Sun-dried tomatoes,
           -oil-packed; drained and
           -chopped
    3/4 c  Dry white wine
    1/2 c  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. Recipe
  By : Sunset Magazine