February 16, 2017


canned or cooked artichoke hearts - 8
Salt - 1 1/2 tsp
Pepper - 1/2 tsp
Butter - 6 tbsp
Minced onions - 1/4 cup
Minced celery - 1/4 cup
Minced carrots - 1/4 cup
Mushrooms - 1 cup (chopped)


  • Scoop out the choke, or prickly center, of the artichoke hearts, then sprinkle the hearts with half the salt and pepper.
  • Melt half the butter in a casserole. Add the artichokes and simmer them for 5 minutes, basting frequently.
  • Preheat the oven to 325 degrees.
  • Melt the remaining butter in a skillet and saute the onions, celery, carrots and mushrooms for 8 minutes.
  • Mix well, and season them with the remaining salt and pepper.
  • Stuff the artichoke hearts with the sauteed vegetables.
  • Return them to the casserole, cover with a piece of buttered wax paper, and bake for 20 minutes.

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