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Crab and Artichoke Gratin

2 9-ounce packages frozen artichoke hearts or 18 fresh baby artichokes, trimmed of bases and outer leaves* (see note)
4 ounces mushrooms
5 tablespoons butter
4 tablespoons flour
3/4 cup milk
3/4 cup half-and-half
1/4 cup dry sherry
Salt and freshly ground pepper
2 teaspoons Worcestershire sauce
1 cup Gruyere or Jarlsberg cheese, shredded
1 pound flaked cooked crabmeat

Preheat oven to 375. Cook artichoke hearts in boiling salted water allowing 20 to 25 minutes for fresh and 5 to 7 minutes for frozen. Drain. Slice mushrooms and saute in 1 tablespoon butter. Set aside.

Melt remaining 4 tablespoons butter in a saucepan. Mix in flour and cook 2 minutes, stirring constantly. Gradually mix in milk and half-and-half. Cook until thickened, stirring constantly. Add sherry, salt, pepper and Worcestershire. Mix in 1/2 cup of the cheese.

Arrange artichoke hearts in a buttered 8-cup baking dish. Scatter mushrooms and crab meat over the top. Spoon cheese sauce over top and sprinkle with remaining cheese. Bake for 20 to 25 minutes until bubbly. Serves 8.

Note: Not all grocery stores carry fresh or frozen artichoke hearts. Canned ones can be used. Buy the 7 to 9 artichoke size, drain, rinse with water and drain again thoroughly, gently squeezing out extra liquid.

Cookbook Committee in "An Acquired Taste"

Thursday, December 21, 2000

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