Recipes	VEGETABLE DISHES: Artichoke and Mushroom Casserole   Serving Size: 6 9 ounces artichoke hearts 1 teaspoon olive oil 1/2 cup onion -- finely chopped 2 cloves garlic -- finely chopped 3 cups sliced mushrooms 1 teaspoon dried basil 1/2 teaspoon dried oregano salt and pepper -- to taste 1 tablespoon lemon juice 1 tablespoon Italian seasoned bread crumbs Preheat oven to 350¡ F. Lightly oil a 1-quart baking dish or spray with a nonstick cooking spray. Cook frozen artichokes according to package directions. (1-16 oz. can of artichokes can be substituted, these need only be drained.) Drain and place in pan. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic. Cook, stirring frequently, 3 minutes. Add mushrooms. Sprinkle with spices. Add lemon juice. Cook, stirring frequently, 3 minutes more. Remove from heat and stir in bread crumbs. Spoon mushroom mixture evenly over artichokes. Bake uncovered, 30 minutes. Per serving: 51 Calories; 1g Fat (17% calories from fat); 3g Protein; 9g Carbohydrate; 0mg Cholesterol; 76mg Sodium Recipe from The Meatless Gourmet by Bobbie Hinman   Say Bismillah and eat! Recipes	The Meatless Gourmet: Easy Lowfat Recipes by Bobbie Hinman