- 16 ounces mushrooms, halved
- 1/2 cup sliced green onions, with tops
- 1/4 cup butter
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- dash pepper
- 1 teaspoon lemon juice
- 3/4 cup chicken broth
- 1/4 cup milk
- 1/8 teaspoon ground nutmeg
- 1 package (10 ounces) artichoke hearts, cooked, drained
- 1/2 cup soft bread crumbs tossed with 2 teaspoons melted butter
Cook mushrooms and green onions in the 1/4 cup butter until tender. Remove vegetables with a slotted spoon and set aside. Stir flour, 1/8 teaspoon salt, and a dash of pepper into the butter left in the pan. When mixture is smooth and bubbly, stir in 3/4 cup chicken broth, milk, lemon juice, and nutmeg. Cook, stirring, until bubbly. Add cooked mushrooms, green onions, and artichokes. Spoon into a 1-quart casserole; sprinkle buttered bread crumbs over the top. Bake at 350° for 20 minutes.
Artichoke casserole serves 4 to 6.
