Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 Artichokes, small size
1/2 c Olive oil
1 1/2 c Red onions
-- bite-size pieces
1 1/4 c Oregon hazelnuts
-- coarsely chopped
1/4 c Fresh oregano, chopped
1/4 c Fresh parsley, chopped
1 c Dry white wine
Salt and pepper
Whole Oregon hazelnuts
-- roasted
Oregano sprigs
2 1/2 lb Lean pork tenderloin
-- roasted

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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