3/4 lb. mushrooms, sliced
4 green onions
1 (14 oz.) can artichoke hearts
1/4 c. butter
1/4 c. fine bread crumbs
2 tsp. lemon juice
2 tbsp. flour
Salt and pepper
3/4 c. chicken broth
1/4 c. cream
1/8 tsp. nutmeg

Saute mushrooms in 2 tablespoons butter. Add onions and saute. Add lemon juice and seasonings. Blend in remaining butter and flour. stir in broth and cook until smooth and thick. Add cream and nutmeg. Place mushroom mixture and artichoke hearts in 1-quart casserole. Top with crumbs. Bake 15 minutes at 400 degrees.