Artichoke Velvet Recipe
Ingredients
| 2 9-ounce packages frozen artichoke hearts | ||
| Mushrooms | 1 Pint, sliced | |
| Butter/Margarine | 2 Tablespoon | |
| One 1 1/16-ounce package chicken gravy mix | ||
| Water | 1 Cup (16 tbs) | |
| Dash each thyme and marjoram | ||
| 4 ounces natural Swiss cheese, diced | ||
| Dry white wine | 1 Tablespoon | |
Directions
Cook artichokes according to package directions; drain.
Cook mushrooms in butter till tender.
Combine artichokes and mushrooms in 1-quart casserole.
Prepare chicken gravy mix using package directions.
Remove from heat; add herbs and cheese; stir till cheese melts.
Add wine; pour over vegetables.
Bake covered at 350° for 30 minutes.
Cook mushrooms in butter till tender.
Combine artichokes and mushrooms in 1-quart casserole.
Prepare chicken gravy mix using package directions.
Remove from heat; add herbs and cheese; stir till cheese melts.
Add wine; pour over vegetables.
Bake covered at 350° for 30 minutes.
Chef
