Artichoke Parmesan Dressing

From Sunset Magazine, 11/08. My parents made this for Thanksgiving 2008, and I loved it.
Yield: 8 Servings

1 pound mushrooms, sliced
1 tablespoons butter
2 onions, chopped
1 cup celery, chopped
2 tablespoons garlic, minced
2 cups stock
1 pound sourdough bread, cubed
12 oz oil marined or frozen artichoke hearts, drained and chopped (don't use the pickled kind)
1 cup parmesan cheese, grated
1 teaspoon marjoram
1 teaspoon ground sage (or fresh, chopped)
1 1/2 tablespoons fresh rosemary, minced
1 egg
salt and pepper to taste

Melt butter in a large frying pan and add mushrooms, onions, celery and garlic about 15 minutes. Pour into a large bowl. Add some of the broth to the skillet to stir up any browned bits and add to bowl with the rest of the broth. Add the bread, artichoke hearts, cheese, seasonings and mix well. Make a well in the mixture and add the egg. Beat with a fork to blend and mix well.

Spoon stuffing into a shallow 3 qt. casserole (9 x 13) and bake at 350 F until lightly browned, about 50 minutes.