Carrots With Artichoke Hearts
|Frozen artichoke hearts||200 Gram (1 Package)|
|Carrots||1 1⁄2 Pound, sliced|
|Mushrooms||1⁄2 Pound, quartered|
|Olive oil||1 Tablespoon|
|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.