1 (14 oz.) can of artichoke hearts
3 tbsp. butter
1/4 onion, chopped
1 c. fresh sliced mushrooms
2 1/2 tbsp. flour
1 (10 1/2 oz.) can chicken broth
2 1/2 c. half & half cream
1/2 tsp. salt

Chop artichokes in small pieces. In large pan saute onion in butter with mushrooms, for 5 minutes. Stir in flour. Cook slowly for 2 minutes. Gradually add broth and then the cream. Heat very slowly to thicken. Stir in artichokes and seasonings. Serves 6.