ARTICHOKES WITH SEAFOOD AU GRATIN
juice of 1 lemon
1 (10 3/4 oz.) can condensed
cream of chicken soup
1/4 c. cream
1 tsp. dry mustard
2 Tbsp. dry sherry
4 oz. sliced mushrooms,
1/2 c. grated sharp Cheddar
3 c. cooked fish, shellfish or
salt and pepper
Additional shredded sharp Cheddar cheese.
Trim artichokes and place in a large saucepan. Add
lemon juice with water to cover. Bring to a boil and simmer
for 20 to 25 minutes or until bottom is easily pierced. While
artichokes are cooking, heat soup, cream, mustard, sherry,
mushrooms and cheese until bubbly and smooth. Fold in cooked
seafood. Season to taste with salt and pepper.
Drain artichokes and open out in center. Remove inedi-
ble choke with a spoon and fill center with seafood mixture.
Sprinkle with additional cheese, if desired. Serve at once.
Yields 6 servings.