2 cans artichoke hearts
1 tbsp. lemon juice
4 tbsp. butter
2 (14 oz.) cans mushroom stems & pieces
4 tbsp. green onion tops, chopped fine
1 (10 oz.) can chicken gravy
Dash marjoram & thyme
2 1/2 tbsp. dry white wine
4 oz. Swiss & Mozzarella cheese, diced
Cayenne to taste
Black pepper to taste
Salt to taste
Italian bread crumbs

Drain quartered artichoke hearts. Heat in skillet until most of juice evaporates. Add lemon juice and two tablespoons butter, stirring over heat until coated. Set aside.

Drain mushrooms and heat in skillet, add green onions when mushrooms are dry. Combine well with artichoke mixture and pour into ungreased casserole. Heat chicken gravy, marjoram, thyme, white wine and cheeses together, stirring until cheeses melt. Add remaining seasonings. Pour on top of artichoke-mushroom mixture, do not mix. Sprinkle bread crumbs and remaining two tablespoons of butter, melted, on top. Bake at 350 degrees for 35 minutes. If freeze, omit bread crumbs topping until ready to bake and serve.