1 (10 ounce) can artichoke hearts, drained
1 tablespoon olive oil
1 pound fresh mushrooms, sliced
1 small onion, sliced
1 1/2 cups chicken broth
1 (8 ounce) can artichoke hearts, drained
1/2 cup chopped celery
1 teaspoon dried parsley
In a medium saucepan, heat oil over medium heat. Saute mushrooms in olive oil for 5 minutes. Stir in onions and celery and cook for about 5 minutes. Stir in broth and cook for about 5 minutes. Return to pan, stir in artichoke hearts and cook for about 5 minutes. Heat through.
Add mushrooms and celery to artichoke hearts and heat through. Sprinkle with garlic powder, sage, molasses, salt and pepper.