Rinse and pat mushrooms dry. Remove stems, and chop; reserve mushroom caps.

Saute mushroom stems, onion, and garlic in hot oil in a large skillet over medium heat 5 minutes or until onion is tender.

Add wine, and cook 2 minutes or until liquid evaporates. Stir in breadcrumbs. Remove from heat, and let cool.

Combine onion mixture, artichoke, and next 5 ingredients. Spoon 1 teaspoonful into each mushroom cap. Place on a ligtly greased rack in a roasting pan.

Bake at 350 for 12 to 15 minutes or until golden.