1/2 stick butter
1/2 lb. fresh sliced mushrooms
2 tbsp. flour
1 3/4 c. half & half
1/2 tsp. chicken soup base
1/2 c. dry sherry
2 c. grated Gruyere cheese
1/4 tsp. thyme
1/4 tsp. Worcestershire sauce
Dash of Tabasco
2 lbs. King crabmeat in bite-size pieces
1 (14 oz.) can artichoke hearts, drained and sliced
1/2 c. grated Parmesan cheese

Saute mushrooms in butter until soft. Add flour and cook, stirring until roux is lightly brown. Add next 7 ingredients and cook until the sauce is smooth and thick. Remove from heat and fold in crabmeat.

Line a shallow baking dish with artichoke hearts. Pour the crabmeat mixture on top and sprinkle with the cheese. Bake 30 minutes until bubbly.