Baby artichoke & oregon hazelnut saut‚

6 Servings

Ingredients

Quantity Ingredient
12 Artichokes, small size
½ cup Olive oil
1½ cup Red onions bite-size pieces
1¼ cup Oregon hazelnuts coarsely chopped
¼ cup Fresh oregano, chopped
¼ cup Fresh parsley, chopped
1 cup Dry white wine
Salt and pepper
Whole Oregon hazelnuts roasted
Oregano sprigs
2½ pounds Lean pork tenderloin roasted

Directions

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.

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

Related recipes