Artichoke Hearts with Mushrooms
by Daniel Rogov
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.
Source: Rogov's Ramblings