Artichoke Appetizer

Preparation:

Preparation: Cook the artichoke hearts in wedges in a little salted water. Sauté the sliced mushrooms in a little oil, when cooked, sprinkle with the lemon juice. Mix the artichokes and the mushrooms with tomato sauce. In a saucer, make a layer of carrots cut into sticks, one of boiled rice and cover with the artichoke and mushroom salad. Decorate with parsley and mayonnaise.