Brussels sprouts with mushrooms and artichoke hearts

Earthy garden casserole for your vegan spring brunch.Ingredients12 ounces fresh Brussels sprouts8 ounces button mushrooms halved1-8 ounce tin prepared* artichoke hearts drained (save the liquid for soup base)1 1/2 Tbls extra virgin olive oil1 Tbls vegan soy spread sea salt and fresh ground black pepper to tastePreparationSlice off 1/4" of the base and remove outer leaves from each sprout. Pierce