Below is the text of the recipe as emailed from me to my brother in Israel when he wrote to ask for it. I think this says more about our relationship than one might expect.

Chop two largeish onions. Put chopped onions in a big ol' skillet with half a stick's worth of melted butter or margarine, and sautee till they're golden and juuuust starting to brown. Add half a cup of flour and mix well. It may seem like there's too much flour or not enough margarine, but keep at it and it'll all mix in. (If it really doesn't, add more margarine, but you shouldn't need to.)

Leave this weird-lookin' mixture on a medium-low flame for about as long as it takes to do the next step: Open a can of mushrooms, drain the liquid into a measuring cup, and add water until you've got 1 cup of liquid. Stir around the flour-and-onions a bit, make sure they're not burning. Hum a few lines of the Back To The Future theme music. Okay, now add the mushroom liquid to the pan. (There should be a godawful sizzzzzling sound and a little cloud of steam if you've done it right. But don't panic if there isn't.) Mix well and turn down the flame a little.

Add one teaspoon of Worcestershire sauce, one teaspoon of thyme, and one tablespoon of parsley. (No sage or rosemary.) Mix around a little. Make a mental list of your favorite 80's cartoon characters. Add the mushrooms, mix again and turn off the flame while you do the next bit. (Or, you could do the next bit in advance and have it ready, if you want to be all efficient and stuff.)

This is the next bit here. Open a can of artichoke hearts. If they're not already in quarters, slice them up -- I usually do sixths or eighths, but quarters is fine, depending how big the hearts are. Judgment call, you know. Okay, when all the artichoke hearts are sliced up (and not before), add them to the pan and turn the burner on again, medium low. Stir the whole mess around. Taste it to make sure it's good. Check the whiskey again. (Huh? Oh. Sorry. Wrong recipe.)

The oven should be at 350ish degrees -- more or less the same temperature you cook chicken at. Spray or grease a casserole dish, and pour/dump the artichoke mess into it. Top with a thin layer of breadcrumbs, arrange lemon slices on top in an esthetically pleasing pattern, and bake that sucker until it's brown and bubbly around the edges. (Actually, at this point how long you bake it isn't that important; it isn't overcooked until the lemon slices are actually blackened, and after about ten minutes it won't be undercooked. I find the longer you bake it the better it tastes, but you could really eat it right out of the frying pan if you wanted to.)

Take out of the oven and eat with gusto. If you haven't got any gusto in the house, you can eat it with challah instead. Enjoy!

Variation: Instead of a casserole dish, divide the dunbar into individual puff-pastry shells. Top each one with breadcrumbs and a single slice of lemon. Bake as above and serve as an appetizer.