Carrots with Artichoke hearts

Name: Carrots with Artichoke hearts
Yield: 6 Servings
Ingredients: ⅓ cup Beef Stock; 2 tablespoons minced parsley, or a combination of parsley, chervil and chives; 2 tablespoons minced shallots or green onions; Salt and freshly ground black pepper; 1½ tablespoons butter; 1 tablespoon olive oil; ½ pound fresh mushrooms, quartered; 1½ pounds carrots, braised in butter; 1 package (9 ounces) frozen artichoke hearts, cooked

Preparation info

6
Servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

½ pound fresh mushrooms, quartered
1 tablespoon olive oil
1½

Side dish
Starter
Gluten-free

Method

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.
Stir the shallots and artichoke hearts into the mushrooms and toss for two or three minutes over moderately high heat. Fold in the carrots.
Add the stock to the mixture. Cover and cook slowly fo