Carrots With Artichokes

Serves: 6
Total Calories: 90


1/2 pound mushrooms fresh, cut in quarters
1 tablespoon olive oil
1 1/2 tablespoons butter
Salt and pepper
2 tablespoons green onions chopped
1 package frozen artichoke heart cooked as per package directions
1 1/2 pounds carrots cooked until just barely tender
1/3 cup beef broth (made with beef stock base)
2 tablespoons parsley minced


Sauté the mushrooms in olive oil and butter until very lightly browned. Add salt and pepper to taste.

Stir in the green onions and artichoke hearts, toss for two or three minutes over medium high heat. Add carrots. Add beef stock. Cover and cook slowly for 5 minutes. Taste for seasoning.

Serve sprinkled with minced parsley.

Nutritional Facts:

Serves: 6
Total Calories: 90
Calories from Fat: 45

This Carrots With Artichokes recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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