Baby Artichoke & Oregon Hazelnut Sauté

Source: Oregon Hazelnuts

Yield: 6 servings

12 artichokes, small size (2 per serving, depending on size)
1/2 cup olive oil
1-1/2 cups red onions, bite-size pieces
1-1/4 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
2-1/2 lbs. 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.