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| Yield: | 1 Servings |
| Categories: |
| 1 | Onions; (1 1/2 - 2 cups sliced) (up to 2) | |
| 3 | Garlic cloves | |
| 2 | md | Carrots; (about 1 1/2 cups sliced) |
| 1 | lg | Potato; (about 2 cups diced) |
| 1 | tb | Paprika |
| 2 | Bay leaves | |
| 1 | pn | Cayenne |
| 2 | c | Hot water; (use liquid from canned artichokes and add water to make 2 cups) |
| 1/2 | c | Dry sherry |
| 1/2 | ts | Salt or to taste |
| 1/2 | lb | Mushrooms |
| 1 | Red bell pepper | |
| 5 | Artichokes; (1 - 14 ounce can, water pack) | |
| 1 | c | Fresh or frozen green peas |
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