3 to 4 cans artichoke hearts
1 tbsp. lemon juice
1/4 c. butter
Dash of white pepper
3/4 tsp. salt
1 tsp. onion salt
1/4 tsp. dry mustard
1/3 c. flour
1/2 c. reserved artichoke liquid
1 1/2 c. hot milk
1 egg, slightly beaten
1/2 c. Romano or Gruyere cheese
2 tbsp. dry bread crumbs
Paprika

Heat oven to 350 degrees. Reserve the juice from the artichokes. Halve the artichokes and add lemon. Put artichokes in a shallow dish. Melt butter; add pepper, salt, onion salt, dry mustard and flour; stir; add artichoke liquid and milk; cook stirring constantly.

Remove from heat, add egg and cheese; stir. Pour over artichokes. Sprinkle with bread crumbs, cheese and paprika. Bake 30 minutes or until bubbly.