Artichokes Velvets

Had it with a group of foodie friends and it went over very well

2 cups sliced fresh mushrooms 2 Tablespoons butter 2 9-ounce packages frozen artichoke hearts, cooked and drained (we used canned artichokes, drained) 1 1-ounce envelope chicken gravy mix 1/8 teaspoon dried thyme, crushed 1/8 teaspoon dried marjoram, crushed 1 cup shredded Swiss cheese 1 Tablespoon dry white wine

Cook mushrooms in butter about 5 minutes until tender. Combine mushrooms and artichokes in a 1.5 quart casserole. Prepare gravy according to package directions. Remove from heat. Add herbs and 3/4 cup cheese, stir until melted. Stir in wine. Pour over vegetables. Cover, bake in 350 oven for 25-30 minutes Sprinkle with remaining cheese. Bake another 2-3 minutes or more until melted.

Jim and Joyce Triska