Instructions: Preheat oven to 350 degrees. In a skillet over medium heat, saute onion in oil for 3 minutes. Add mushrooms. Saute for 5 minutes. Add the rice and stir with a wooden spoon for 2 minutes. Add artichoke hearts and 1 cup hot stock. Simmer for 3 minutes, stirring. Add salt and pepper.

Pour the rice mixture into a shallow 2 qt. baking dish. Add the remaining broth and stir to combine. Bake for 1 hour, checking occasionally for dryness.

If necessary, add a little water to moisten the rice.

Sprinkle top with cheese. bake 10 minutes. Serve very hot.

Makes 8 cups.

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