1 (9 oz.) pkg. frozen artichoke hearts, halved
3 c. thickly sliced mushrooms
1 c. sliced celery
1 tbsp. butter
2 tbsp. all-purpose flour
1/2 c. water
1/4 c. skinless
1/4 c. pale dry sherry
1 tsp. beef bouillon granules
1/8 tsp. salt
1/16 tsp. pepper
2 tsp. sliced pimiento, drained
1/3 c. soft bread crumbs (1/2 slice)
1 tbsp. grated Parmesan cheese
1/8 tsp. paprika

Preheat oven to 375 degrees. Cook artichokes according to package directions; drain well and transfer to a 1-quart casserole.

Meanwhile, in a 10-inch non-stick skillet over medium heat, saute mushrooms and celery in butter for 6 minutes or until celery is crisp-tender. Remove vegetables with a slotted spoon and place on top of artichokes in casserole. Stir flour into remaining liquid in skillet until blended. Add water, milk, sherry, bouillon granules, salt and pepper. Stirring, bring to a boil and boil until smooth and thickened. Stir in pimiento. Pour over vegetables.

In a small bowl, mix crumbs, cheese and paprika. Sprinkle over top of casserole. Bake for 20 minutes or until bubbly and heated through.