Carrots with Artichoke hearts

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ pound fresh mushrooms, quartered
  • 1 tablespoon olive oil
  • tablespoons butter
  • Salt and freshly ground black pepper
  • 2 tablespoons minced shallots or green onions
  • 1 package (9 ounces) frozen artichoke hearts, cooked
  • pounds carrots, braised in butter
  • cup Beef Stock
  • 2 tablespoons minced parsley, or a combination of parsley, chervil and chives


    1. Sauté the mushrooms in the oil and butter in a skillet for four or five minutes, until very lightly browned. Season with salt and pepper.

    2. Stir the shallots and artichoke hearts into the mushrooms and toss for two or three minutes over moderately high heat. Fold in the carrots.

    3. Add the stock to the mixture. Cover and cook slowly for four or five minutes, until the stock has almost completely evaporated. Correct seasoning if necessary.

    4. Put the vegetables in a hot serving dish and sprinkle with the parsley.

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