1 (12 ounce) can artichoke bottoms
2 tablespoons butter
2 tablespoons flour
1 cup heavy cream
2 tablespoons dry sherry
40 small cooked shrimp, coarsely chopped
1/2 cup cheddar cheese, shredded
1/2 cup swiss cheese, shredded
1/2 teaspoon salt
Preheat oven to 350°.
Drain and arrange artichoke bottoms in a buttered glass pie dish.
In a sauce pan, melt butter and blend in flour. Stir in heavy cream and cook over low medium-low heat until sauce thickens. Add sherry and shrimp, then cheese and salt. Cook until cheese melts. Pour this mixture over artichoke bottoms and bake for 20 minutes.