3 c. fresh mushrooms, sliced
1/2 c. chopped green onions
4 tbsp. butter
2 tbsp. flour
1/4 c. milk
1 tsp. instant chicken bouillon
1 tsp. lemon juice
1/8 tsp. grated nutmeg
1 (14 oz.) can artichoke hearts, halved
3/4 c. bread crumbs

Cook green onions and mushrooms in butter. Remove vegetables and set aside. Blend flour, salt, and pepper to taste into pan drippings. Add 3/4 water with bouillon, lemon juice, milk, and nutmeg. Cook, stirring, until bubbly. Add vegetables. Put in 1 quart casserole; top with bread crumbs. Bake at 350 degrees for 20-25 minutes.