1 can artichokes, cut in fourths
1 lb. fresh mushroom, sliced
1/4 c. sliced green onions
2 tbsp. butter
2 tbsp. flour
1 tsp. instant chicken bouillon
1/4 tsp. thyme
1/4 c. shredded Swiss cheese
dash nutmeg
1/3 c. sour cream
1/2 c. pecans (optional)

Microwave mushrooms on high for 5 minutes with small amount of water. Save for later (be sure to drain). Combine onion and butter in casserole dish. Cook, covered on high for 2 minutes. Stir in flour, bouillon, thyme, nutmeg. Stir in 2/3 c. water. Cook uncovered on high for 2 to 3 minutes until bubbly and thickened, stirring every minute. Stir in cheese until melted. Stir in sour cream. Fold in artichokes and mushrooms. Cook uncovered on high for 2 minutes or until heated through. Top with pecans if desired.