Shrimp and Artichoke Dip

INGREDIENTS

2 tablespoons butter or butter substitute

2 tablespoons flour

1 jar marinated artichoke hearts (11-12 ounces) or two smaller jars, drained

2 cups half and half

¼ cup teleme cheese, in lumps

¼ cup Emiles Dry Sherry
1 teaspoon dried garlic powder
2 egg yolks, lightly beaten
1 pound bay shrimp, cleaned and pre-cooked
¾ cup freshly grated Fontina cheese
1 teaspoon paprika

METHOD
In a small bowl, mix the flour and butter together by hand until a uniform, well mixed paste is developed. Chop the artichoke hearts into medium pieces, removing any tough, outer leaves. Set aside. In a large sauce pan, add the half and half and heat over medium heat. Gradually add the butter/flour mixture and stir it in. Once all the butter/flour is mixed in, the sauce will thicken and become smooth in about 4 to 5 minutes. Add the teleme cheese, sherry, garlic powder and egg yolks, stirring them in as you add them.

Place the artichoke hearts into a blender or food processor and add some of the cheese sauce. Blend to a coarse mixture and then return it all to the sauce pan. Add the shrimp, Fontina cheese and the paprika. Continue to simmer until all the cheese has melted and is well mixed in. Remove from the heat, let it cool for a few minutes and either serve immediately or chill overnight and serve the next day. Use crackers or tortilla chips to scoop up portions of the dip.