6 1/2 tbsp. butter
4 1/2 tbsp. flour
Salt, pepper, dill, and parsley to taste
3/4 c. milk
3/4 c. heavy cream
1 lb. cooked, shelled shrimp
1/4 lb. fresh mushrooms, sliced
1/4 c. dry sherry and or lemon juice
1 can artichoke hearts
1 tbsp. Worcestershire sauce
1/4 c. grated Parmesan cheese
Paprika

Melt 4 1/2 tablespoons butter, stir in flour, gradually add milk and cream, stirring constantly. When sauce is thick and smooth add seasonings, sherry, lemon juice and Worcestershire. Arrange drained artichokes on bottom of a greased baking dish. Scatter shrimp over artichokes. Saute slices mushrooms in remaining 2 tablespoons butter for 6 minutes. Spoon mushrooms over shrimp. Add sauce over contents of baking dish. Sprinkle with Parmesan and paprika. Bake at 375 degrees for 20-30 minutes. Serves 4-6. Serve with rice or stuffed potato.