ARTICHOKES VELVET

February 11, 2007

INGREDIENTS:

  • 2 (9-ounce) packages frozen artichoke hearts, cooked and drained
  • 2 cups sliced fresh mushrooms
  • 2 tablespoons butter
  • 1 envelope chicken gravy mix
  • 1/8 teaspoon dried thyme, crushed
  • 1/8 teaspoon dried majoram, crushed
  • 1 cup (4 ounces) shredded or diced Swiss cheese
  • 1 tablespoon dry white wine

Cook mushrooms in butter until tender. Combine with the artichokes in a 1-quart casserole dish. Prepare gravy mix according to package directions. Remove from heat, add herbs and cheese, and stir until melted. Add wine and pour over vegetables in casserole. Bake covered at 350 degrees for 30 minutes. Serves 6 to 8.

This recipe is from a very old “Better Homes and Gardens ‘NEW’ Cook Book”.

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