6 1/2 tbsp. butter
4 1/2 tbsp. flour
3/4 c. milk
3/4 c. heavy cream
Salt and fresh pepper to taste
1 (#2) can artichoke hearts, drained, or 1 pkg. frozen artichoke hearts, cooked according to pkg. directions
1 lb. shrimp, cooked, shelled and deveined
1/4 lb. fresh mushrooms, sliced
1/4 c. dry sherry wine
1 tbsp. Worcestershire sauce
1/4 c. freshly grated Parmesan cheese
Paprika

Preheat the oven to 375 degrees. Melt 4 1/2 tablespoons butter and stir into flour. When blended, gradually add the milk and cream, stirring constantly with a wire whisk. When the mixture is thickened and smooth, season to taste with salt and pepper.

Arrange the artichokes over the bottom of a buttered baking dish. Scatter the shrimp over the artichokes. Cook the sliced mushrooms in the remaining 2 tablespoons of butter for 6 minutes. Spoon the mushrooms over the shrimp and artichokes.

Add the sherry and Worcestershire to the cream sauce and pour it over the contents of the baking dish. Sprinkle with Parmesan cheese and paprika and bake 20-30 minutes. Serves 4-6.