1 lb. mushrooms, cleaned and sliced
2 tbsp. butter
1/2 c. sour cream
1 1/2 tbsp. flour
3/4 tsp. salt
1/4 tsp. pepper
1 (14 oz.) can artichoke hearts
3/4 c. shredded Swiss cheese
1/4 c. fresh parsley, finely chopped or 1 tbsp. dried

Saute mushrooms in butter for 2 minutes. Blend sour cream with flour. Add salt and pepper and stir into mushrooms, cooking until mixture comes just to a boil. Add drained artichoke hearts and mix well. Put mixture in a 1 quart casserole. Sprinkle with cheese and parsley and bake at 425 degrees for 10-15 minutes.