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  Recipe Home » Main Course » Baby Artichoke & Oregon Hazelnut Saut‚
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  Baby Artichoke & Oregon Hazelnut Saut‚
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 281
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 lb Lean pork tenderloin - roasted
Instructions:
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
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