Coat one chicken (or pieces) with pepper and paprika. Lightly brown in butter and remove to casserole. Add 2 tablespoons butter to the drippings and saute fresh mushrooms (whole or sliced). Sprinkle 2 tablespoons flour over the mushrooms, stir in 1 cup chicken broth, 3 tablespoons sherry and 1 tablespoons fresh minced rosemary. Cook for several minutes.

Arrange 1 box frozen artichoke hearts with chicken, pour gravy over chicken and artichokes. Cover and bake at 375 degrees for at least 40 minutes. (This dish will hold for hours.)

Serve casserole with gravy over rice, noodles or potatoes.