2 tbsp. butter
1 pt. sour cream
14 oz. canned artichoke hearts
1/2 c. dry vermouth1/2 tbsp. Parmesan cheese
1/2 lb. chipped beef
English muffins toasted and buttered

Melt butter in skillet; add sour cream and stir until smooth. Slice artichoke hearts and add to sour cream. Add wine, cheese and chipped beef. Stir all together and keep warm. Serve over muffins. Serves 4.