Tomato Roasted Artichokes

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