By: Chris D.
|Time:||45 min (10 min to prepare, 35 min to cook)|
|Number of Servings:||6|
9 ounces artichoke hearts
1 teaspoon olive oil
0.5 cup onion -- finely chopped
2 each cloves garlic -- finely chopped
3 cups Sliced mushrooms
1 teaspoon dried basil
0.5 teaspoon dried oregano, salt and pepper -- to taste
1 tablespoon Lemon juice
1 tablespoon dry white wine
1 tablespoon Italian seasoned bread crumbs
|Preheat oven to 350Â¡ F.
Lightly oil a 1-quart baking dish or spray with a nonstick cooking spray.
Cook frozen artichokes according to package directions.
(1-16 oz. can of artichokes can be substituted, these need only be drained.)
Drain and place in pan.
Heat oil in a medium nonstick skillet over medium heat.
Add onion and garlic.
Cook, stirring frequently, 3 minutes.
Sprinkle with spices.
Add lemon juice and wine.
Cook, stirring frequently, 3 minutes more.
Remove from heat and stir in bread crumbs.
Spoon mushroom mixture evenly over artichokes.
Bake uncovered, 30 minutes.