1 (#2) can artichokes or 2 pkgs. frozen artichokes
3/4 lb. shrimp, cooked, cleaned & shelled
1/4 lb. fresh mushrooms, sliced
1 tbsp. Worcestershire sauce
1 1/2 c. med. white sauce
Salt, pepper, paprika
2 tbsp. butter
1/4 c. dry sherry
1/4 c. grated Parmesan cheese

Arrange artichoke hearts in buttered 3 quart baking dish; cover with shrimp. Saute mushrooms in butter for 6 minutes, add to baking dish. Mix Worcestershire sauce, sherry and white sauce, pour into baking dish. Sprinkle with cheese and paprika. Bake 30 to 40 minutes at 375 degrees. Serve hot. Serves 4 to 6.