Artichoke Dip
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1 can artichoke hearts, drained & coarsely chopped
1 can artichoke bottoms, drained & pureed
1 Tbsp. butter
1 Tbsp. flour
1 cup light cream or half & half
1 whole egg + 1 egg yolk, beaten thoroughly
1 cup Swiss or Gruyere, grated
1/4 cup dry sherry
Salt & Pepper to taste

Make a roux of the butter and flour; do not allow to brown. Add cream; cook over medium-low heat until mixture boils and thickens, stirring constantly. Turn fire down low, and continue cooking and stirring for two minutes more.

Remove from fire; whisk in beaten egg mixture and continue whisking until thoroughly incorporated. Add sherry; whisk well. Season to taste; add grated cheese, and stir until cheese is melted in. (Do not turn the fire back on.)

Mix in the pureed artichoke bottoms. Fold in the chopped artichoke hearts. Turn mixture into small, buttered casserole dish; sprinkle top with more grated cheese, if desired.

Bake at 400F about 30 minutes, or until mixture is brown on top and has puffed slightly.

Serve hot, with small pieces of French bread for dipping.