1 (#2) can artichoke hearts (or 1 pkg. frozen)
3/4 lb. med. size shrimp, cooked (or 1 lb. fresh)
1/4 lb. fresh mushrooms
4 tbsp. butter
2 tbsp. flour
1 1/2 c. milk
1 tbsp. Worcestershire sauce
1/4 c. dry sherry
Salt
Pepper
1/4 c. grated Parmesan cheese
Dash paprika
Chopped parsley

Drain can of artichokes and arrange in buttered, flat baking dish. Spread the cooked shrimp over artichokes. Saute sliced mushrooms in 2 tablespoons butter for 6 minutes; add to baking dish. Make a cream sauce of butter (1 tablespoon), flour and milk. Add Worcestershire sauce, sherry, salt and pepper to the cream sauce, pour over contents of baking dish. Sprinkle the top with Parmesan cheese; dust with paprika. Bake in 375 degree oven for 20 minutes. Cover dish with chopped parsley just before serving.