1 (No. 2) can of artichoke hearts
3/4 lb. cooked shrimp
1/4 lb. fresh mushrooms (canned may be substituted)
1 1/2 c. cream sauce
2 tbsp. butter
1 tbsp. Worcestershire sauce
1/4 c. dry sherry
1/4 c. grated Parmesan cheese
Salt and pepper
Paprika

Arrange artichoke hearts in a buttered baking dish. Spread the shrimp over the artichokes, slice the mushrooms and saute in butter for 6 minutes and add to the baking dish. Mix Worcestershire sauce with sherry and cream sauce and pour into baking dish. Sprinkle top with Parmesan cheese and paprika. Bake for 30 to 40 minutes in 375 degree oven. Serve hot garnished with parsley.