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HAM AND ARTICHOKE CASSEROLE


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Member since 2006

Serves 6 | Prep Time | Cook Time

Ingredients

4 Tbsp. butter or margarine
4 Tbsp. all-purpose flour
2 c. warm milk
generous dash of seasoned salt
generous dash of cayenne
pepper
1/4 tsp. ground nutmeg
paprika
pinch of white pepper
2/3 c. shredded Swiss and
Parmesan cheese, mixed
4 Tbsp. dry sherry
2 (1 lb.) cans artichoke
hearts, drained
12 thin slices boiled or baked
ham


Melt butter in saucepan over medium heat; blend in


flour.


When smooth, remove from heat.


Gradually stir in warm milk.


When smooth, return to heat.


Stir constantly until thickened.


Add seasonings, then cheese; stir over low heat


until melted.


Remove from heat; stir in sherry.


If artichoke hearts are large, cut in half and wrap two halves in a slice of ham, allowing 2 rolls per person.


Arrange in buttered casserole with sides touching; pour sauce over all.


Sprinkle with topping and bake at 350 degrees for 25 to 30 minutes, until brown and bubbly.


Topping:


Mix 2/3 cup buttered bread crumbs with 2/3 cup


grated Parmesan and Swiss cheese, mixed.


Pairs Well With


Notes

Note:

You may not need two cans of artichoke hearts.

The size of the artichokes varies according to the processor. Best to buy two, open one and see.

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