Carottes a la Forestiere (Braised Carrots with Artichokes and Mushrooms)

This is the first recipe I've made from Julia Child.  Of course, I love all of these starring players separately, but together?  I was a little scared, I'll admit.  I should have trusted Julia.  This was an awesome side dish for our Bastille Day menu.

Don't be intimated by the process.  This is one of those recipes where you have to make ONE recipe to use in ANOTHER recipe.  But never fear, it's simple and easy.  You'll just need a little time.  But it's worth it. 

Let's start with the Carottes Glacees or, in other words, Glazed Carrots:

1 1/2 pounds carrots, peeled and quartered and cut into 1/4 inch half moons

1 1/2 cups beef stock

1 T. sugar

pinch of pepper

6 T. butter

Boil the carrots slowly in a covered 2 1/2 quart saucepan with the beef stock, sugar, pepper and butter for 30 - 40 minutes until the carrots are tender and the liquid has reduced to a syrupy glaze.  Correct seasonings.

Now on the second part of the dish:

1/2 lb. quartered fresh mushrooms

1 T. oil

1 1/2 T. butter

salt and pepper

2 T. minced shallots

3 or 4 marinated artichoke hearts, chopped

the braised carrots from the first recipe

1/3 cup beef stock

In a skillet, saute the mushrooms in hot oil and butter for 4 - 5 minutes until very lightly browned.  Season with salt and pepper.

Stir the shallots and the artichokes into the mushrooms and toss for 2 - 3 minutes over moderately high heat.  Fold or toss the artichokes and mushrooms into the carrots.

Pour the stock into the vegetables.  Cover and boil slowly for 4 - 5 minutes until the stock has almost completely evaporated.  Correct seasonings.  Sprinkle with 2 T. minced parsley or chives.  Serve immediately.