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.