3 lbs. of chicken pieces
1 tsp. salt
1/4 tsp. ground pepper
2 c. water or enough to cover chicken
2 (10 oz.) pkgs. frozen artichokes, thawed
1/4 c. butter
1/4 c. flour
3 c. mild cheddar cheese, shredded
1/2 tsp. nutmeg
1 tsp. each of savory & thyme
2 tbsp. butter

Make a bouquet garni by taking a piece of cheese cloth and filling it with 2 sprigs of parsley, 1 celery top, 1 carrot quartered, 1 bay leaf, 1 teaspoon dried thyme. Then tie it into a little bundle.

Put chicken, bouquet garni, salt and water in large pan, cover and simmer 1 hour or until tender. Cool chicken in stock. Then remove meat from bones and arrange in 9 x 13 inch baking pan, reserve stock. Top with artichoke hearts.

Prepare cheese sauce by melting butter in a pan and then blend in flour until smooth. Gradually add 2 cups of chicken stock stirring constantly until thick and smooth. Stir in cheese and nutmeg. Pour sauce over chicken and artichokes. Sprinkle with bread crumbs, savory and thyme, and dot with butter.

Bake uncovered at 350 degrees for 30 minutes or until bubbly and lightly browned.