1 sm. onion finely chopped
1/4 c. (1/8 lb.) butter, melted
3 tbsp. flour
About 1 1/4 c. milk
1 can (3 or 4 oz.) sliced mushrooms,
Drained with liquid reserved
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. worcestershire
1 to 1 1/2 c. cooked shrimp, (fresh, frozen, or canned)
12 cooked artichoke hearts, (fresh, frozen, or canned)
1/2 c. fresh bread crumbs, mixed with
1 1/2 tbsp. melted butter

Add onions to the 1/4 cup melted butter and saute until soft and yellow. Stir in flour until well blended. Add milk to mushroom liquid to make 1 1/2 cup liquid. Gradually add this liquid to the butter flour mixture. Add salt, pepper, worcestershire, shrimp, and mushrooms. Arrange the artichoke hearts in bottom of a buttered casserole (about 8 inch square). Pour shrimp sauce over artichokes. Sprinkle buttered bread crumbs on top. Bake, uncovered in a moderately hot oven (375 degrees) for 20 to 25 minutes, until bubbly. Makes 4 generous servings.