2 (8 oz.) cans artichokes
1 tbsp. lemon juice
4 tbsp. butter
2 (8 oz.) cans mushroom stems and pieces
4 tbsp. finely sliced green onion tops
1 (11 oz.) can chicken gravy
1 to 2 dashes marjoram and thyme
2 to 3 tbsp. dry white wine
4 oz. Swiss, Gruyere or Mozzarella cheese diced or shredded
Cayenne to taste
Salt to taste
Italian bread crumbs and butter

Drain and quarter artichoke hearts. Place in a dry skillet over moderate heat until most of juice evaporates. Sprinkle with lemon juice, 2 tablespoons butter and stir over heat until artichokes are coated. Empty into casserole. Drain mushrooms and place in dry skillet over moderate heat until most of juice evaporates. Add 2 tablespoons butter and stir until mushrooms are coated. Add green onion tops and stir over heat for 1 minute. Empty into casserole. Mix mushrooms and artichokes gently. Empty chicken gravy into saucepan and place over heat. Add marjoram and thyme and wine. When gravy is hot, not boiling, add diced cheese and stir until cheese is melted. Adjust seasonings, cayenne pepper and salt. Pour gravy mixture over artichokes and add diced cheese and stir until cheese is melted Adjust seasonings, cayenne pepper and salt. Pour gravy mixture over artichokes and mushrooms. Do not stir.

Top with bread crumbs and dot with butter. Bake uncovered at 350 degrees for 30 to 35 minutes. Serves 8 to 10. May freeze, but do not add crumbs until ready to bake.