Artichokes and Ham in Creamy Mushroom Sauce



  1. 2 tablespoons butter
  2. 12 teaspoon dry mustard
  3. 1 cup chopped ham
  4. 8 ounces mushrooms, sliced
  5. 1 cup dry white wine
  6. 1 cup shredded cheese (Gruyere, Cheddar, Swiss - your choice)
  7. 12 cup cream
  8. 1 (14 ounce) can artichoke hearts, drained and quartered


  1. Melt butter in a skillet over medium high heat, and add mustard, ham and mushrooms.
  2. Saute, stirring frequently for 2 minutes.
  3. Add wine, bring to the boil, then reduce heat and simmer for 5 minutes or until liquid is slightly reduced.
  4. Stir in cheese, cream and artichokes.
  5. Heat gently until cheese melts and mixture is well blended.
  6. Serve over freshly cooked egg noodles.