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

Preheat oven to 375 degrees. Cook and drain artichoke hearts (if using frozen) and arrange them over the bottom of a buttered baking dish. Scatter the cooked shrimp over the artichokes. Cook the sliced mushrooms in 2 tablespoons butter (this leaves 4 1/2 tablespoons of butter for the sauce) for about 6 minutes. Spoon mushrooms over the artichokes and shrimp.

To make cream sauce: melt 4 1/2 tablespoons butter and stir in the 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. Add the sherry and Worcestershire sauce to the cream sauce and blend. Pour the sauce over the contents of the baking dish. Sprinkle with the Parmesan cheese and paprika. Bake 30 minutes. Serves 4.

If doing this the day before: Refrigerate, bring close to room temperature, and bake.