3 Tbs. Butter
8 oz. fresh mushrooms, sliced
1 ½ lbs. shrimp
16 oz. can artichoke hearts, not marinated
4 ½ Tbs. butter
4 ½ Tbs. flour
¾ cup milk
¾ cup cream
½ cup dry sherry
1 tsp. tarragon
Salt & pepper
½ cup grated parmesan cheese
Paprika

Sauté mushrooms in 3 Tbs. butter. Boil shrimp for 1 minute. Rinse, shell & devein. Place layer of artichoke hearts in bottom of 2 quart casserole. Add the shrimp and then top with mushrooms. Melt butter and whisk in flour over medium heat until smooth. Stir in milk and cream and cook until thick. Whisk in sherry, tarragon, salt & pepper and pour over casserole. Cover with parmesan and sprinkle with paprika. Bake at 375 degrees for 20-30 minutes.

Serves 6.