2 cans artichoke hearts
1 lb. fresh crabmeat
1 lb. fresh mushrooms
8 tbsp. butter
5 tbsp. flour
2 c. half & half cream
1 tsp. salt
2 tbsp. Worcestershire sauce
1/2 c. dry sherry
1/2 c. Parmesan cheese

Drain artichokes, cut in quarters and put in 9"x13" pan. Spread layer of crabmeat. Add sauteed mushrooms. Melt butter in a pan and add rest of ingredients (except cheese). Stir well after each addition. Cook until thick. Pour over crabmeat and sprinkle cheese on top. Bake in 375 degree oven for 30 minutes. Serves 6.