1 can artichoke hearts (or 1 pkg. frozen)
3/4 lb. med. cooked shrimp (1 lb. fresh)
1/4 lb. fresh mushrooms, sliced
2 tbsp. flour
4 tbsp. butter
1 1/2 c. milk
1 tbsp. Worcestershire sauce
1/4 c. dry sherry
Little salt and pepper
1/4 c. grated Parmesan cheese
Dash paprika
Chopped parsley

Drain artichokes and arrange in buttered, flat baking dish. Spread cooked shrimp over artichokes. Saute sliced mushrooms in 2 tablespoons butter - 6 minutes; add to baking dish. Make a cream sauce of butter, 2 tablespoons flour and milk. Add Worcestershire sauce, sherry, salt and pepper to cream sauce and pour over contents in baking dish.

Sprinkle top with Parmesan cheese and dust with paprika. Bake at 375 degrees for 20 minutes, sprinkle with chopped parsley before serving.