1 (14 ounce) can artichoke hearts, drained and quartered
1/2 cup (1 stick) margarine, divided
1 pound headless shrimp, peeled
8 ounces fresh mushrooms, sliced, or
    1 (8 ounce) can mushroom pieces
1/4 cup flour
1 cup half-and-half
1/2 cup milk
3 ounces Monterey jack cheese, cubed
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup dry sherry
1/2 teaspoon Worcestershire sauce
Paprika

Place artichoke hearts in bottom of a 1 1/2-quart casserole.

In a skillet, melt 1/4 cup margarine and saut?shrimp until done. Remove with slotted spoon and layer over artichoke hearts.

Add sliced mushrooms to margarine and saut?for 6 to 8 minutes. Again remove with slotted spoon and place over shrimp.

Melt remaining 1/4 cup margarine in skillet. Add flour, stirring constantly. Gradually add half-and-half and milk, cooking until thick. Add Monterey jack cheese and stir until cheese is melted.

Add salt, pepper, sherry and Worcestershire sauce and stir until smooth. Pour over casserole and sprinkle with paprika.

Bake uncovered in a 350 degree F oven for 25 to 30 minutes until bubbly.

Serves 6.