Artichoke and Mushroom Casserole (vegan)

250g artichoke hearts (fresh, frozen or canned)
1 teaspoon olive oil
1/2 cup onion -- finely chopped
2 cloves garlic -- finely chopped
3 cups sliced mushrooms
1 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper -- to taste
1 tablespoon lemon juice
1 tablespoon dry white wine (vegan)
1 tablespoon Italian seasoned bread crumbs

1. Preheat oven to 170 degrees.Lightly oil a 1-quart baking dish or spray with a nonstick cooking spray.
2. Cook artichokes according to package directions. Drain and place in pan.
3. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic.Cook, stirring frequently, 3 minutes.Add mushrooms. Sprinkle with spices.Add lemon juice and wine. Cook, stirring frequently, 3 minutes more.
4. Remove from heat and stir in bread crumbs.Spoon mushroom mixture evenly over artichokes.
5. Bake uncovered, 30 minutes.

Serves 6