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BABY ARTICHOKE & OREGON HAZELNUT SAUTÉ

Yield: 6 servings
 

INGREDIENTS

· 12 artichokes, small size (2 per serving, depending on size)
· 1/2 cup olive oil
· 1½ cups red onions, bite-size pieces
· 1¼ 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
· 2½ lbs. 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 sauté 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.
 

Oregon Hazelnuts