In the NY Times Magazine’s 2007 roundup, the food page did a tribute to Peg Bracken — and they ran the Braised-Chicken-and-Artichoke Casserole. This was one of the first party dishes I ever made — I was fifteen or sixteen and my mother was very fond of the I Hate to Cook CookBook. I was so psyched to find this recipe — I remember it so vividly! Sauteeing off the chicken, then making the simple veloute with the mushrooms and sherry and chicken broth. Tucking the artichoke hearts in between the chicken pieces and pouring the sauce over — and…