Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     olive oil
     3/4  cup           thawed frozen artichoke
   1      heart         -- coarsely chopped
   1      cup           mushrooms -- sliced
   2      tablespoons   parsley -- flat-leaf, chopped
   2      teaspoons     fresh thyme -- chopped
     1/4  teaspoon      salt
     1/2  cup           chicken broth
     1/2  cup           ricotta cheese -- part-skim
   2      teaspoons     parmasan cheese -- grated
     1/2  cup           tomato sauce
   3      ounces        manicotti shells -- cooked and
                        drained -- (about 6 shells)
   1 1/2  ounces        mozzzarella cheese -- shredded

Preparation:

1. To prepare filling, in large nonstick skillet, heat olive oil; add onion. Saute' 2-3 minutes, until tender. Add artichoke hearts, mushrooms, 1 T of the parsley, the thyme and salt; saute' 2 minutes. 2. Preheat oven to 350 F. Add chicken broth to skillet; cook, stirring frequently, 6-7 minutes, until liquid evaporates. Remove skillet from heat; stir in ricotta and Parmesan cheese. 3. Spread sauce in bottom of an 8" square baking pan. Spoon artichoke filling evenly into the manicotti shells; place over sauce in pan. Cover with foil; bake 20 minutes. Remove foil. Sprinkle mozzarella cheese and the remaining parsley over top of manicotti; bake 10-12 minutes, or until cheese melts and filling is