1/2 c. (1 stick) butter
3 tbsp. minced onion
1/2 c. flour
1 qt. cream, heated to boiling point
1/2 c. Madeira
Salt & pepper
2 tbsp. lemon juice
4 c. fresh or canned crab meat
3 (9 oz.) pkgs. frozen artichoke hearts, cooked according to pkg. directions
2 1/2 c. shell macaroni, cooked & drained
2 c. grated Gruyere or Swiss cheese
Paprika (opt.)

Preheat oven to 350 degrees. Melt butter in a large heavy pan. When butter sizzles, add onion and saute until golden. Stir in flour, cooking over low heat until flour is pale yellow. Remove from heat. Add cream, stirring vigorously. Return to moderate heat and stir until sauce comes to a boil. Reduce heat and add Madeira. Season with salt and pepper.

Pour lemon juice over crab meat; toss lightly. Combine crab, artichoke hearts, macaroni and sauce together in a 6-quart buttered casserole. Sprinkle with cheese and dust with paprika, if desired. Bake for 25 to 30 minutes or until heated through. 10 to 12 servings.

NOTE: Casserole can be prepared the day before and refrigerated. Bring to room temperature before placing in preheated oven.