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.
Serving size: Complete recipe
Calories 3823 Calories from Fat 2428
% Daily Value*
Total Fat 273 g419.8%
Saturated Fat 141.6 g707.8%
Trans Fat 0 g
Cholesterol 531.2 mg177.1%
Sodium 3738.9 mg155.8%
Total Carbohydrates 223 g74.3%
Dietary Fiber 16.7 g66.8%
Sugars 24.2 g
Protein 116 g232.3%
Vitamin A 134.7% Vitamin C 58.3%
Calcium 255.5% Iron 37.1%
*Based on a 2000 Calorie diet