2 broiler chickens (3 lbs. each) cut in pieces
2 c. water
1 tbsp. salt
1/4 tsp. fresh ground pepper

Bouquet garnish (Tie in cheesecloth one or two sprigs of parsley, one celery top, one quartered carrot, one bay leaf and one sprig fresh or dried thyme.

Place above ingredients in large kettle and simmer one hour or until chicken is tender. Remove chicken from bones and cut into good size pieces. 1/2 c. fine bread crumbs 1 tsp. thyme 2 tbsp. butter

Arrange chicken and artichokes in 3 quart casserole. Cover with cheese sauce (see below). Sprinkle with bread crumbs and thyme. Bake at 350 degrees for 30 minutes. Dot with butter. Serves 8.

CHEESE SAUCE:

1/4 c. butter
1/4 c. flour
3 c. grated mild cheese
2 c. chicken stock
1/2 tsp. nutmeg

Combine butter and flour, and chicken stock gradually. Cook slowly until thickened, stirring. Add grated cheese and nutmeg and blend until cheese is melted.