Artichokes with Fresh Mushrooms

3 cups fresh mushrooms, halved

1/2 cup sliced green onion with tops

1/4 cup butter

2 tbsp all purpose flour

1/8 tsp salt

Dash pepper

3/4 cup water

1/4 cup milk

1 tsp chicken bouillon granules

1 tsp lemon juice

1/8 tsp ground nutmeg

1 (9 oz) pkg frozen artichoke hearts, cooked and drained

1 tbsp butter, melted

Cook mushroom halves and sliced green onion in 1/4 cup butter.

With slotted spoon remove vegetables and set aside, reserving pan drippings

. Blend flour, salt and pepper into reserved pan drippings. Stir in water, milk,

bouillon granules, lemon juice and nutmeg. Cook and stir until thickened and bubbly.

Stir in mushroom mixture and cooked artichokes. Turn mixture into a 1 quart casserole.

Combine bread crumbs and the melted butter; sprinkle around edge. Bake, uncovered

in a preheated 350 degree oven for 20 minutes. Makes 6 servings