1 (24 oz.) can artichoke hearts, drained and chopped
1 lb. crabmeat
1/2 lb. fresh mushrooms
1 c. cream
1 tsp. Worcestershire
4 tbsp. butter
2 1/2 tbsp. flour
1/2 tsp. salt
1/2 c. sherry
1/4 c. grated Parmesan
Paprika, to taste
Cayenne pepper, to taste
Pepper, to taste

Place artichoke hearts in bottom of a 2 1/2 quart casserole; spread a layer of crabmeat. Add a layer of sauteed mushrooms. Melt butter in saucepan; add remaining ingredients except cheese, stirring well after each addition to form a smooth sauce. Pour sauce over artichoke, crabmeat and mushroom layers. Sprinkle with Parmesan cheese. Bake 20 minutes at 375 degrees. Serve over warm pastry shells.