1985 PHEASANT WITH ARTICHOKES HEARTS

1 large pheasant, 2 to 3 pounds, skinned, cut up
Flour seasoned with salt and pepper
3 tablespoons oil
1 cup fresh mushrooms
1/3 cup chopped green onion
9-ounce package frozen artichoke hearts
2 tablespoons flour
2 tablespoons butter or margarine
1 cup chicken broth
1/2 cup dry white wine

Pheasant can be split or left whole if preferred. Dust pheasant with seasoned flour. Brown in oil. Remove to baking dish. Cover with mushrooms, onions and artichokes. Add 1/4 cup chicken broth, cover and bake 45 minutes at 350 degrees. Melt 2 tablespoons butter or margarine, stir in two tablespoons flour, add remaining chicken broth and wine, cook and stir until it comes to boil and is thickened, then pour over pheasant. Bake uncovered another 30 minutes at 325 degrees. Serves 4.

From To Hell With Gravy by Glenn & Judy Helgeland. The book is $8.95 plus $2 shipping (payable to Glenn Helgeland): Target Communications, 7626 West Donges Bay Rd., Mequon, Wisconsin 53092.