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

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

Carrots with Artichoke hearts

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