1 lg. onion, chopped fine
1 lg. carrot (grated or in peels)
1 can artichoke (15 oz.), drained
1/2 can cream of chicken soup
Pinch rosemary
1 tsp. lemon juice
1/2 stick butter (1/4 c.)

Saute onion and carrot in butter until limp. Add rosemary, lemon juice, chicken soup and stir. Add artichokes, cut in half. Place in casserole and bake 350 degrees for 30 minutes. Serves 4.

Before baking, can add pieces of cooked chicken to turn into a main dish. Can be frozen, and reheated.