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Carrots With Artichoke Hearts

American.Kitchen's picture
  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

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: 
Side Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 643 Calories from Fat 264

% Daily Value*

Total Fat 30 g46.3%

Saturated Fat 10.3 g51.4%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 1516 mg63.2%

Total Carbohydrates 86 g28.8%

Dietary Fiber 24.9 g99.5%

Sugars 38.5 g

Protein 19 g37.9%

Vitamin A 2340.3% Vitamin C 158.7%

Calcium 33.8% Iron 41.7%

*Based on a 2000 Calorie diet

Carrots With Artichoke Hearts Recipe