7Cover tightly and simmer about 2 hours or until meat is tender.
8Cook artichokes 1 minute less than package directions.
9Add to meat.
10Add mushrooms and mix gently.
11Taste for seasoning.
12Pour into 2 1/2 quart casserole.
13Crown with biscuits (brush with butter and parmesan cheese).
14Bake 15 to 20 minutes at 400 degrees.
15Note: I usually cook the stew in the pot, add canned artichokes (not marinated) with the mushrooms, simmer until the mushrooms are done, and serve with french bread. This eliminates the frozen artichokes, canned biscuits and baking.