Italian Inn Creamed Crabmeat With Artichoke Hearts

We had this for dinner last night, and it was fabulous. Elegant enough for a dinner party, but simple to put together. DH won't eat crab, so I made it with the artificial stuff, and he loved it. I would have preferred the real thing, though. From the Italian Inn cookbook. Just had to add, I had some leftovers for lunch on a toasted English Muffin...Fantastic!

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1⁄2 cup butter
• 1⁄2 cup flour
• 1⁄4 cup  grated onion
• 1⁄2 cup  chopped green onion
• 2  tablespoons  chopped parsley
• 2  cups  whipping cream
• 1⁄4 cup dry white wine
• 2 1⁄2 teaspoons salt
• 1⁄2 teaspoon white pepper
• 1⁄4 teaspoon cayenne pepper
• 2  tablespoons lemon juice
• 2  lbs fresh crabmeat
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 1⁄2 lb fresh mushrooms, thickly sliced
•  fresh grated parmesan cheese (about 1 cup)

Directions

1. In a 2 qt saucepan, melt butter and stir in flour. Cook 5 minutes over medium heat, stirring.
2. often.
3. Add onions. Cook 2-3 minutes without browning. Stir in parsley. Gradually add.
4. cream and beat well.
5. Add wine, salt, white pepper, and cayenne. Blend well. Bring to a
6. simmer, stirring occasionally.
7. Remove from heat. When sauce has cooled to lukewarm, stir in lemon juice.
8. In a 3 qt casserole, alternate layers of crabmeat, artichoke hearts and.
9. mushrooms, spreading sauce between layers.
10. Bake uncovered at 350º 30-45 minutes.