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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1/2 pound fresh mushrooms, sliced |
1/4 cup plus 2 tablespoons butter or margarine, divided |
2 (14-ounce) cans artichoke hearts, drained and coarsely chopped |
3 tablespoons all-purpose flour |
2 cups milk |
1 cup (4 ounces) grated swiss cheese |
salt and pepper to taste |
6 english muffins, halved and toasted |
12 slices baked ham |
2 hard-cooked eggs, sliced |
1 hard-cooked egg, grated |
pimiento strips |
Directions:
1. Sauté mushrooms in 2 tablespoons butter in a medium skillet 3 minutes; add artichokes, and sauté an additional 3 minutes. Transfer mushrooms and artichokes to a small bowl.
2. Melt remaining butter in skillet; add flour, stirring until smooth. Gradually add milk; cook over medium heat, stirring constantly, until thickened. Add cheese, stirring until cheese melts. Stir in mushrooms and artichokes. Add salt and pepper; mix well. Set aside; keep warm.
3. Arrange toasted muffin halves on a serving platter; place 1 ham slice on each muffin half. Spoon sauce over each ham slice. Garnish each serving with egg slices, grated egg, and pimiento strips. Serve warm.
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