HAM AND ARTICHOKE CASSEROLE
4 Tbsp. butter or margarine
4 Tbsp. all-purpose flour
2 c. warm milk
generous dash of seasoned salt
generous dash of cayenne
1/4 tsp. ground nutmeg
pinch of white pepper
2/3 c. shredded Swiss and
Parmesan cheese, mixed
4 Tbsp. dry sherry
2 (1 lb.) cans artichoke
12 thin slices boiled or baked
Melt butter in saucepan over medium heat; blend in
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
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.
Mix 2/3 cup buttered bread crumbs with 2/3 cup
grated Parmesan and Swiss cheese, mixed.
Pairs Well With
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.