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Artichoke Velvet

Russ Myers


To clean artichokes; Shower with cold running water. Cut off 1 inch from top. Chop off stem even with base. Pull off loose leaves from bottom. Snip off sharp leaf tips; brush cut edges with lemon.

★★★★★ 3 votes
6 / 8
20 Min
45 Min


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2 pkg
( 9 oz ea ) frozen artichoke hearts
1 pt
fresh mushrooms, sliced
2 Tbsp
butter ( or margarine )
1 pkg
chicken gravy mix
1 dash(es)
dried thyme
1 dash(es)
dried marjoram
4 oz
swiss cheese, diced
1 Tbsp
dry white wine
1 can(s)
( 13.,5 oz ) spinach (drained)

How to Make Artichoke Velvet


  • 1Cook artichokes according to package directions; drain.
    Cook mushrooms in butter till tender.
    Combine artichokes, spinach, and mushrooms in a 1 quart casserole dish.
  • 2Prepare gravy mix using package directions.
    Remove from heat; add herbs and cheese; stir till melted.
    Add wine; pour over.
  • 3Bake uncovered at 350 F for 30 minutes.

Printable Recipe Card

About Artichoke Velvet

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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