2 (9 oz.) pkg. frozen
1 pt. fresh mushrooms, sliced
2 Tbsp. butter
1 envelope chicken gravy mix
dash of dried thyme
4 oz. Swiss cheese, diced
1 Tbsp. dry white wine
dash of dried marjoram
Cook artichoke according to directions, drain. Cook
mushrooms in butter until tender. Combine artichokes and
mushrooms in 1 quart casserole. Prepare gravy mix using
package directions. Remove from heat, add herbs and cheese,
stir until melted. Add wine, pour over artichoke mixture.
Bake, covered at 350 degrees for 30 minutes.