Sherried Artichokes à la Crème
1/4 cup (62.5mL) Tosca Sherry cooking wine
14oz (400g) can Tosca artichoke hearts, drained and cut
7oz (210g) can tuna, scalded
1/2lb (227g) fresh mushrooms
3 cups (750mL Whipping cream
1 Tbsp (15g) butter or margarine
1/2 cup (120g) sharp cheese, grated
Salt and pepper to taste
Preheat oven to 375F.
Sauté mushrooms in butter.
Place artichoke hearts in a prepared casserole. Cover with tuna. Place mushrooms
over the tuna.
In a saucepan, bring the whipping cream to a boil, then simmer until reduced by
half. Add the cooking wine to the cream and pour over all in the casserole.
Sprinkle with cheese.
Bake for 20 to 25 minutes.