1/4 cup butter
2 tablespoons olive oil
1 medium onion, diced
3 medium red potatoes, peeled and quartered
3/4 pound sliced mushrooms
1/2 tablespoon dried basil
1/2 teaspoon dried rosemary
1/8 teaspoon dried oregano
1 teaspoon dried basil
1 (14 ounce) can artichoke hearts, drained, divided
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, melt butter. Cook onion and potatoes in butter until lightly browned. Stir herbs into potato mixture. Stir in mushrooms and basil. Bring to a boil. Reduce heat to low and stir in rosemary, oregano, basil, oregano and basil. Cook, stirring constantly, 25 minutes.
Pour in artichoke hearts and cook 10 minutes more. Spread chicken mixture over all and sprinkle with cheese. Place in oven while still warm. Bake 25 minutes in the preheated oven.