1 (2 lb.) can artichoke hearts, cut in half
3/4 lb. med. cooked shrimp, peeled
1/4 lb. fresh or canned mushrooms
6 1/2 tbsp. butter
1 tbsp. Worcestershire sauce
1/4 c. good dry sherry
4 1/2 tbsp. flour
1 1/2 c. half & half
1/4 c. Parmesan cheese, grated

In 4 1/2 tablespoons butter blend 4 1/2 tablespoons flour. Add 1 1/2 cups half & half, 1/4 cup grated Parmesan cheese, salt and pepper to taste. Cook in double boiler until thick.

Drain can of artichoke hearts, arrange in buttered baking dish, spread cooked shrimp on top. Saute mushrooms in butter for 6 minutes, put on top of shrimp.

To cream sauce add Worcestershire, salt, pepper and sherry. Pour over casserole. Sprinkle with Parmesan cheese, dust with paprika. Bake at 375 degrees for 20 minutes.