1 can artichoke hearts
1 chicken bouillon cube
3 tbsp. butter
2 tbsp. onion, finely chopped
1/2 c. fresh mushrooms, thinly sliced
1 tbsp. flour
2 1/2 c. milk
1/2 tsp. salt
Dash of cayenne pepper
Parsley sprigs for garnish

Dissolve bouillon in artichoke liquid or water (1/2 cup). Dice artichoke hearts.

Heat butter in saucepan. Add onion and mushrooms and cook until onion is tender. Stir in flour. Cook over low heat, stirring constantly until bubbly. Remove from the heat.

Gradually stir in bouillon and milk. Heat until mixture thickens. Stir in salt, cayenne, and diced artichokes. Cook over low heat, stirring occasionally, about 10 minutes.

Garnish with a sprig of parsley.