Name: Alcachofas Con Setas Iturbi (Artichoke Hearts and Mushrooms Iturbi)
Yield: 6 Servings
Ingredients: Salt and freshly ground black pepper; 2 packages (9 ounces each) frozen artichoke hearts; Pinch of dried orégano; ¼ cup butter; ½ cup Chicken Stock or half sherry and half stock; 1 pound unpeeled mushrooms, sliced

Preparation info

6
Servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 packages (9 ounces each) frozen artichoke hearts
¼ cup butter

Method

Defrost the artichoke hearts by heating them with the butter in a skillet over low heat.
Add the mushrooms when the artichoke hearts are tender. Add the stock and cook for ten minutes or less, until the mushrooms are done. Season with salt and pepper to taste and orégano.