Baby artichoke & oregon hazelnut saute
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Artichoke, Entrees, Meats, Vegetables |
Rating: |
no rating. |
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Ingredients:
| 12
| | Artichokes, small size | | 1/2
| cup | Olive oil | | 1 1/2
| cup | Red onions | | | -- bite-size pieces | | 1 1/4
| cup | Oregon hazelnuts | | | -- coarsely chopped | | 1/4
| cup | Fresh oregano, chopped | | 1/4
| cup | Fresh parsley, chopped | | 1
| cup | Dry white wine | | | Salt and pepper | | | Whole Oregon hazelnuts | | | -- roasted | | | Oregano sprigs | | 2 1/2
| lbs | Lean pork tenderloin | | | -- roasted |
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Procedures:
| 1 | Rinse artichokes, remove outer leaves until light green leaves appear. | | 2 | Reserve outer leaves and cut off stems and top quarter of each artichoke. | | 3 | Cut artichokes into halves and saut?in hot olive oil for about 8 minutes. | | 4 | Add onions and chopped hazelnuts, and continue cooking until onions are crisp-tender. | | 5 | Add wine, oregano and parsley; lightly toss together. | | 6 | Season to taste. | | 7 | Garnish with whole hazelnuts and oregano sprigs. | | 8 | Serve with sliced pork tenderloin. | | 9 | * cookfdn brings you this recipe with permission |
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