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In a 10- to 12-inch frying pan over medium-high heat, combine oil, garlic, onion, mushrooms and prosciutto. Cook, stirring occasionally, until onion is golden and mushrooms are brown and glazed, 15 to 20 minutes. Mix in sage, tomatoes, wine, water and artichokes; bring to a boil. Simmer, covered, until artichokes are tender when pierced, about 45 minutes; stir occasionally. Season to taste with salt and pepper. makes 4 to 6 servings. Recipe By : Sunset Magazine Posted to MC-Recipe Digest V1 #237 Date: Wed, 09 Oct 1996 08:35:24 -0400 From: Eileen & Bob Holze
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|Serving Size: 1 Serving (661g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 10 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 974mg||34 %|
|Potassium 1971.4mg||52 %|
|Total Carbohydrate 59.1g||17 %|
|Dietary Fiber 29.1g||117 %|
|Sugars, other 30g|
|Protein 18.1g||26 %|
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Calories per serving: 274
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