Creamy Ham with Artichokes & Mushrooms
|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)|
|Dry sherry||1 Tablespoon|
|Canned quartered artichoke hearts||8 1⁄2 Ounce (1 Can)|
|Cubed cooked ham||3 Cup (48 tbs)|
|Patty shells/Brioches||8 , hollowed out, or popovers|
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.