1/2 lb. mushrooms
3 tbsp. white wine
2 (7 oz.) cans artichoke hearts, drained
6 slices bacon, cooked and crumbled
2 (8 oz.) can tomato sauce
2 tbsp. pine nuts
2 tbsp. chopped parsley
3 tbsp. Parmesan grated cheese

Wash and dry mushrooms. Remove stems, slice and set aside. Sprinkle a buttered, shallow baking dish with the wine. Arrange mushroom caps and artichoke hearts alternately in dish. Sprinkle with crumbled bacon. Combine sliced stems, tomato sauce and pine nuts, mixing well. Pour over vegetables in dish. Sprinkle with parsley and cheese. Bake at 350 degree for 30 minutes. Serves 4 persons.