- 2 dozen whole unpeeled chestnuts
- 1 cup olive oil
- 2 large leeks thinly sliced
- 1/4 cup minced garlic
- 1 1/2 cups artichoke hearts rinsed and drained
- 1/4 cup fresh lemon juice
- 1/4 cup dry white wine
- 1 teaspoon sugar
- 1 teaspoon basil
- salt and pepper to taste
- 1 head romaine
- 1/2 cup coarsely grated Romano cheese
- 1/2 cup pine nuts

Boil Chestnuts in a large potof salted water until tender, drain, cool and peel off shells. Slice thin. If using canned rinse well. Set aside.

Heat olive oil in a large skillet, add leeks and garlic. Saute 2-3 minutes, do not brown.

Slice Artichoke Hearts and add them and the chestnuts the skillet. Saute another 2-3 minutes then add the lemon juice, wine, sugar and basil. Simmer for 5 minutes then remove from heat. While cooling, season with salt and pepper.

Tear lettuce into bite size pieces and place in a large bowl. Toss with cooled chestnut mixture along with the grated cheese and pine nuts.

Annette and Rink - Gourmet Dinner 1/19/02