Chicken Cacciatore With Artichoke Hearts

Ingredients:
- 1 jar marinated artichoke hearts
- 2 Tbsp. olive oil
- 1 frying chicken (3 1/2 lb.), cut up
- flour
- 2 cloves garlic, minced
- 1 (28 oz.) can tomatoes, cut up
- 1 1/4 tsp. salt
- 1/2 tsp. oregano
- 1/2 tsp. dried sweet basil leaves
- 1/2 tsp. pepper
- 1/2 lb. mushrooms, sliced
- 1/2 c. dry sherry
- 1 (16 oz.) pkg. cut macaroni

Directions:
- Drain liquid from artichoke hearts into large skillet; add olive oil and heat.
- Dredge chicken with flour and brown in oil mixture.
- Remove chicken from oil and place in large casserole.
- In skillet, saute garlic 2 to 3 minutes.
- Add artichoke hearts, tomatoes, salt, oregano, basil, pepper and mushrooms.
- When heated and thoroughly mixed, pour over chicken.
- Cover and bake at 350° for 1 hour.
- Add sherry; stir and return to oven for 10 minutes.