3 c. fresh mushrooms, halved
1/2 c. sliced green onions and tops
4 tbsp. butter
2 tbsp. flour
1/4 c. milk
1 tsp. chicken bouillon granules
1 tsp. lemon juice
1/8 tsp. ground nutmeg
1 (10 oz.) pkg. frozen artichoke hearts, cooked
3/4 c. soft bread crumbs
1 tbsp. butter, melted

Cook mushrooms and green onions in butter; with slotted spoon remove vegetables; set aside. Blend flour, 1/8 teaspoon salt, and dash of pepper into pan drippings. Add 3/4 cup water, milk, bouillon, lemon juice and nutmeg. Cook until bubbly. Add vegetables, turn into 1 quart casserole. Combine bread crumbs and melted butter. Sprinkle around edges. Bake at 350 degrees for 20 minutes.