Artichoke Hearts with Mushrooms

by Daniel Rogov

2 Tbsp. butter
350 gr. mushrooms, chopped
2 Tbsp. onion, chopped
2 Tbsp. sweet cream
salt and black pepper to taste
6 artichoke hearts, cooked, at room temperature (may used tinned)

In a skillet melt the butter and in this saute the mushrooms and onions until they have browned. To these add the sweet cream and the salt and pepper and heat through. Fill the artichoke hearts with this mixture and place in a hot oven for 5 minutes. Serve hot.

(Serves 4 - 6)

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.