Alcachofas Con Setas Iturbi

Artichoke Hearts and Mushrooms Iturbi

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 packages (9 ounces each) frozen artichoke hearts
  • ¼ cup butter
  • 1 pound unpeeled mushrooms, sliced
  • ½ cup Chicken Stock or half sherry and half stock
  • Salt and freshly ground black pepper
  • Pinch of dried orégano


  1. Defrost the artichoke hearts by heating them with the butter in a skillet over low heat.

  2. 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.

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