You are here

Carrots With Artichoke Hearts

American.Kitchen's picture
Ingredients
  Frozen artichoke hearts 200 Gram (1 Package)
  Carrots 1 1⁄2 Pound, sliced
  Butter 1 Tablespoon
  Mushrooms 1⁄2 Pound, quartered
  Olive oil 1 Tablespoon
  Salt To Taste
  Ground pepper To Taste
  Minced green onion 2 Tablespoon
  Beef bouillon 1⁄3 Cup (5.33 tbs)
  Minced parsley 2 Tablespoon
Directions

Cook artichoke hearts according to package directions; drain.
Braise carrots lightly in small amount of butter.
Saute mushrooms in oil and 1 1/2 tablespoons butter until brown; season with salt and pepper.
Combine green onion, artichoke hearts and mushrooms in saucepan; cook, stirring, for at least 2 minutes over moderately high heat.
Fold carrots into artichoke mixture; add bouillon.
Cover; cook slowly for at least 4 minutes or until bouillon is almost evaporated.
Season to taste.
Spoon vegetables into hot serving dish; sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Artichoke

Rate It

Your rating: None
4.15
Average: 4.2 (13 votes)