Tomato Roasted Artichokes | RICARDO

Ingredients

• 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