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Gratin of Mushrooms and Artichokes
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| 1 pound | white mushrooms, sliced in quarters |
| 10 | artichokes, quartered |
| 3 tbs | olive oil |
| 1 tbs | rosemary |
| 1 tbs | thyme |
| 1 tbs | basil |
| 8 ounces | cream cheese |
| 1/4 cup | white wine |
| 1/2 cup | vegetable stock |
| 2 cloves | garlic |
| 1/2 cup | mozzarella cheese, shredded |
| 1/4 cup | parmesan cheese |
| 1 loaf | baguette, sliced |
Preheat oven to 450
Boil mushrooms for 3 minutes in 2 quarts water
Add mushrooms, artichokes, rosemary, thyme, basil, salt, pepper and 2 tbs olive oil to a bowl
In a blender combine cream cheese, white wine, stock, garlic and 1 tbs olive oil and puree
Add puree to mushroom mix in a baking dish
Cover with mozzarella and parmesan and bake for 15 minutes
Serve with bread
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