Baby Artichoke and Oregon Hazelnut Saut |
Contributed by :Admin
Recipe Rating :Unrated
Prep Time :Not Specified
Cals/Serving :735
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Ingrediants |
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12 artichokes, small size -- (2 per serving, depending on size)
1/2 cup olive oil
1 1/2 cups red onions -- bite-size pieces
1 1/4 cups 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 roasted Oregon hazelnuts
Oregano sprigs
2 1/2 pounds lean pork tenderloin -- roasted
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Preparation |
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Rinse artichokes, remove outer leaves until light green leaves appear. Reserve outer leaves and cut off stems and top quarter of each artichoke.
Cut artichokes into halves and saut? in hot olive oil for about 8 minutes. Add onions and chopped hazelnuts, and continue cooking until onions are crisp-tender. Add wine, oregano and parsley; lightly toss together. Season to taste. Garnish with whole hazelnuts and oregano sprigs. Serve with sliced pork tenderloin.
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