1 c. marinated artichokes, drained
3 tbsp. butter
2 tbsp. finely chopped onions
1 1/2 c. sliced mushrooms
2 tbsp. flour
1 c. Swanson's chicken broth
2 c. half & half cream
1/2 tsp. salt
Cayenne pepper to taste
Parsley for garnish

Drain artichokes and dice. Heat butter and saute onions and mushrooms for 5 minutes. Stir in flour. Cool slightly for 2 minutes. Slowly add broth, then cream. Heat slowly to thicken. Stir in artichokes and seasoning. Garnish.