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Baby Artichoke and Oregon Hazelnut Saute
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
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 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.
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