2 Tbs oil, from dried tomatoes
2 cloves garlic, minced or pressed
1 large onion, chopped
1 lb mushrooms, sliced
2 oz prosciutto, sliced, chopped
1/2 tsp 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


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.