Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      6 oz. jars    marinated artichoke hearts -- undrained
   1      tablespoon    butter
   4      pounds        chicken pieces
   1      cup           flour
   1      large         onion -- chopped
     1/2  pound         sliced fresh mushrooms
   3      cloves        garlic -- crushed
     1/2  teaspoon      oregano
     1/2  teaspoon      rosemary
     1/2  teaspoon      basil
   1      28 ounce can  whole tomatoes -- undrained
                        salt and pepper -- to taste
     1/2  cup           madeira wine
   1      pound         linguine

Preparation:

Drain artichoke hearts, reserving marinade. Set artichokes aside. Place marinade and butter in a lg. skillet. Cook over Low heat for 10 minutes. Dredge chicken in flour. Brown chicken in butter mixture over Medium-High heat. Transfer chicken to 13x9" baking dish, reserving butter mixture in skillet. Sauté‚onion and next 5 ingredients in reserved butter mixture in lg. skillet until vegetables are tender. Stir in reserved artichokes, tomatoes, salt and pepper to taste. Pour tomato mixture over chicken. Cover and bake at 350F. for 50 minutes. Remove cover and pour Madeira over chicken. Cover and bake in additional 10 minutes. Cook linguine according to pkg. directions. Drain well. Serve cacciatore over linguine.