Marinate artichoke hearts with italian herbs and some balsamic vinegar. I myself add a teaspoon or so of olive oil (someone will be coming to measure me now, I'm sure).
Stir artichoke hearts and rest of ingredients together. Don't put in so much white stuff that it is too moist because the mushrooms will release moisture and then it will get gross.
Bake at 350 for about 30 minutes in a French White Corning Ware casserole. If you put it in anything else it will explode.
This is great as a dip, or in a pita sandwich. I hope you like it, and I promise not to post too often until I actually learn to measure and write :-)
to Fatfree Digest [Volume 13 Issue 13]
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