1/4 cup (60 ml) olive oil

1/4 cup (60 ml) white or rosé wine

1 tablespoon (15 ml) white wine vinegar

5 large artichoke hearts, trimmed and each cut into 8 wedges

2 cloves garlic, finely chopped

1 tomato, seeded and diced

2 tablespoons (30 ml) chopped toasted pecans

1 teaspoon (5 ml) fresh tarragon, chopped (optional)

Salt and pepper

In a large skillet, bring the oil, wine, and vinegar to a boil with the artichokes. Reduce until almost dry and brown over medium heat for about 10 minutes, stirring frequently. Season with salt and pepper.

Add the garlic and cook for 1 minute. Add the tomato, pecans, and tarragon. Heat through and adjust the seasoning. Serve over pasta or with roasted meat.

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