ARTICHOKES, ASPARAGUS & MUSHROOMS
Makes 8 servings
Degree of Difficulty: 1

1 (26-oz.) jar Luna Rossa® Artichoke Crowns, well-drained
1 (14 ½ -oz.) can asparagus cuts & tips, well-drained, reserving juice
½ cup diced mushrooms
2 Tablesp. butter
1 Tablesp. flour
½ cup half-and-half
¼ teasp. salt
1 ½ cups sharp Cheddar cheese
2-3 Tablesp. sliced almonds
Paprika, opt.

Place artichokes in one layer in 8x8-inch baking dish. Evenly portion asparagus and mushrooms on top of artichokes. In small skillet, melt butter; stir in flour. Add ¼ cup reserved asparagus juice; cook 1 minute over low heat. Add half-and-half and salt; cook, stirring constantly, until thickened. Add cheese and cook until melted. Pour evenly over each artichoke portion. Sprinkle with almonds and bake in 350°F oven for 30 minutes. To serve, sprinkle with paprika, if desired.