4 tbsp. butter
4 tbsp. all-purpose flour
2 c. milk
Generous dash seasoned salt
Generous dash pepper
2/3 c. shredded Swiss and Parmesan cheese, mixed
4 tbsp. dry sherry
2 (1 lb.) cans artichoke hearts, drained
12 thin slices boiled ham

Melt butter in saucepan over medium heat; blend in flour. When smooth remove from heat. Gradually stir in milk. (I use a wire whisk for making sauce, gravy, etc.) Stir until thickened. Add seasonings and cheese. Stir until cheese is melted. Remove from heat. Add sherry

If artichokes are large, cut in half and wrap each half in a slice of boiled ham, allowing 2 rolls per person. Arrange in a buttered casserole with sides touching; pour sauce over all. Sprinkle with topping and bake at 350 degrees for 25-30 minutes until brown and bubbly.

TOPPING:

2/3 c. buttered bread crumbs

Mixed in the 2/3 cup grated Parmesan cheese and Swiss cheese, mixed. Yield: 6 servings.

Note: You may not need 2 cans of artichoke hearts. The size depends on the processor. Best to buy 2, open one and see.