1 stick butter
3 tbsp. minced onion
1/2 c. flour
1 qt. cream, heated
1/2 c. Madeira or dry sherry
2 c. grated Gruyere or Swiss
Salt and pepper
2 tbsp. lemon juice
4 c. crabmeat (fresh, frozen, or can)
3 (9 oz.) pkgs. frozen artichoke hearts, cooked
2 1/2 c. cooked shell macaroni
Paprika (optional)

Melt butter in large skillet. When it sizzles, add onion. Saute until onion is golden. Stir in flour and cook over low heat until flour is pale yellow. Remove from heat and add heated cream, stirring with wire whisk. Return to moderate heat and stir until sauce comes to a boil. Reduce heat and add wine. Season with salt and pepper. Pour lemon juice over crabmeat and toss lightly. Combine crab, artichoke hearts, macaroni, and sauce in a buttered 3 quart casserole. Cover with grated cheese; dust with paprika. Bake in preheated oven at 350 degrees for 25 to 30 minutes. Can be prepared a day ahead and refrigerated. Wine selection to serve with: Chateau Carbonneux - White or California Sauvignon Blanc - White. Serves 10 to 12. Yum, yum!