1 (9 oz.) pkg. frozen artichoke hearts
1/4 c. butter
1/4 lb. fresh mushrooms
2 tbsp. chopped onion
1/4 c. flour
1/4 tsp. salt
1/4 tsp. pepper
8 oz. sharp Cheddar cheese, grated
3/4 c. milk
1/4 to 1 c. dry white wine
1 lb. crab meat, fresh

Cook artichoke hearts as directed on package. Drain and set aside. Saute mushrooms and onions in the butter for 5 minutes. Remove from heat. Stir in flour, salt and pepper and blend well. Blend in milk. Return to heat and bring to boil, stirring constantly. Add about 3/4 cheese and bring to boil, stirring constantly. Add about 3/4 cheese and stir until melted. Add wine.

Cut crab and artichoke hearts into bite-size pieces and stir into the mixture. Pour into a 2-quart casserole. Top with remaining cheese. Bake in a 375 degree oven for 30 minutes. Serves 4.

This can be made ahead of time and refrigerated; however, return to room temperature before baking.