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Creamy Ham With Artichokes & Mushrooms

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Ingredients
  Butter/Margarine 6 Tablespoon
  Mushrooms 1⁄2 Pound, sliced
  Dry mustard 1⁄4 Teaspoon
  Thyme leaves 1⁄4 Teaspoon
  All purpose flour 3 Tablespoon
  Milk 1 1⁄2 Cup (24 tbs)
  Shredded cheddar cheese 10 Ounce (21/2 Cup)
  Pepper 1⁄8 Teaspoon
  Dry sherry 1 Tablespoon
  Canned quartered artichoke hearts 8 1⁄2 Ounce (1 Can)
  Cubed cooked ham 3 Cup (48 tbs)
  Salt To Taste
  Patty shells/Brioches 8 , hollowed out, or popovers
Directions

In a wide frying pan over medium heat, melt 2 tablespoons of the butter.
Add mushrooms and cook until liquid evaporates.
Add remaining 4 tablespoons butter, as well as mustard and thyme.
When butter melts, stir in flour and cook until bubbly.
Gradually stir in milk and cook, stirring constantly, until sauce boils and thickens.
Add cheese, pepper, and sherry; stir until cheese melts, then remove from heat.
Stir in artichoke hearts and ham.
Season to taste with salt.
If made ahead, you can cool, cover, and refrigerate at this point.
To serve, reheat, stirring gently over medium-low heat.
Meanwhile, with a spoon, gently hollow out each brioche or patty shell, leaving a 1/4-inch-thick shell. (Be careful not to cut through sides or bottom.)
Spoon filling into shells or transfer filling to a chafing dish and let guests help themselves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Ham
Interest: 
Quick
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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Average: 4.2 (12 votes)