This recipe for Artichoke Velvet, by Katie Whittier, is from The "W" Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cans artichoke hearts 1/2 lb. fresh mushrooms 2 tbl. butter 1 envelope chicken gravy mix dash of oregano and thyme 4 oz. shredded swiss cheese 2 tbl. white wine
Drain artichokes. Saute mushrooms in butter until tender. Combine artichokes and mushrooms in a casserole. Make gravy according to directions. Add spices, cheese and wine. Pour over artichokes in casserole dish. Bake at 350º until cheese has melted and casserole has browned.
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