Artichoke Velvety Recipe
Ingredients
| Artichoke hearts - 2 packages (9-ounce), frozen | ||
| Mushrooms | 1 Pint, sliced | |
| Butter | 2 Tablespoon | |
| Chicken gravy mix - 1 envelope | ||
| Dried ground thyme - dash | ||
| Dried ground marjoram - dash | ||
| Swiss Cheese | 4 Ounce, diced | |
| Dry white wine | 1 Tablespoon | |
Directions
GETTING READY
1) Preheat the oven to 350°F.
MAKING
2) In a pan, cook the artichokes as per the package directions; drain.
3) In a skillet, saute the mushrooms in butter until tender.
4) In a 1-quart casserole, combine the artichokes and mushrooms together.
5) In a saucepan, prepare the gravy mix as per the package directions.
6) Remove from heat, stir in thyme, marjoram and cheese until the cheese is melted.
7) Stir in wine and pour the mixture over the artichokes and mushrooms in the casserole.
8) Cover and bake in the preheated oven for 30 minutes.
SERVING
9) Serve the Artichoke Velvet straight from the casserole.
1) Preheat the oven to 350°F.
MAKING
2) In a pan, cook the artichokes as per the package directions; drain.
3) In a skillet, saute the mushrooms in butter until tender.
4) In a 1-quart casserole, combine the artichokes and mushrooms together.
5) In a saucepan, prepare the gravy mix as per the package directions.
6) Remove from heat, stir in thyme, marjoram and cheese until the cheese is melted.
7) Stir in wine and pour the mixture over the artichokes and mushrooms in the casserole.
8) Cover and bake in the preheated oven for 30 minutes.
SERVING
9) Serve the Artichoke Velvet straight from the casserole.
Chef
