• Preparation time: 1.5 hrs (less if using peeled shrimp)
  • If using frozen shrimp: no need to remove from the freezer ahead of time
  • Baking bake time: 35-45 minutes
  • Makes 6-8 servings.

Latest page update: 27 December 2022 (added some clarifications and details)

Previous updates: 25 February  2017

©2014-2022 F. Dörenberg, unless stated otherwise. All rights reserved worldwide. No part of this publication may be used without permission from the author.


  • 100 grams (1 stick = 1/2 cup = 7 tablespoons) unsalted butter for the sauce
  • 8 tablespoons olive oil (for sautéing the mushrooms)
  • 7 tablespoons ( = 65 grams) all-purpose flour (D: type 550; F: type 55)
  • 300 ml ( = 1 + 1/4 cup) of milk
  • 200 ml (3/4 cup) heavy cream (F: crème entière fluide)
  • 800 grams (almost 2 lbs) large raw shrimps (e.g., "tiger" shrimp), peeled and deveined. Do not use cooked shrimp!
  • This is about 60 shrimps of size/count "31/35", slightly less if size/count "26/30", and about 50 of size/count "21/25". I usually get the best deal at the local Asian supermarket.
  • About 700 gram after cleaning (= after removing tail & shell anfd deveining)
  • 1 kilogram (2.2 lbs) fresh white mushrooms (e.g., "white button/Parisian"), cleaned, sliced
  • This looks like a lot, but the volume will shrink a lot when frying the sliced mushrooms.
  • Make sure to get fresh mushrooms, so you only have to remove a sliver of the bottom of the stems.
  • 480 grams (2 standard 400 gram / 14 oz net weight cans of 5-7 hearts) artichoke hearts (not artichoke bottoms!) (D: Artischockenherzen; F: cœurs d'artichaut)
  • This is 2 standard cans of 400 gram / 14 oz net weight = 240 grams / 8.5 oz drained weight; 5-7 hearts per can
  • You have to gently squeeze excess water out of the artichokes (in your fist, without crushing them!)
  • 200 grams grated Gruyère cheese
  • "Gruyère" is the AOP (Protected Designation of Origin) of the Greyerzerland region in Switserland, a.k.a. the Gruyère region There are about 450 cheese varieties in Switzerland. American "Swiss Cheese" has nothing to do with Switzerland and is an inferior, tasteless product of the "cheez-wizz" category. Use real cheese!
  • 80 ml (1/3 cup) dry sherry
  • 1.5 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlic or garlic paste
  • 1/2 teaspoon salt
  • 3/4 teaspoon freshly ground  black pepper
  • 2 tablespoons paprika powder


Artichoke hearts, cooked mushrooms, raw shrimp


  • Large frying pan
  • Two spatulas
  • Sauce pan
  • Wire whisk
  • Oven dish
  • Use a clear glass oven dish, so you can check if the sauce is boiling underneath and all the way around. This is also the serving dish.
  • The dish has to be large enough so you can completely cover the bottom with the artichoke hearts, without having to put them on top of each other.
  • Aluminum kitchen foil.


  • Turn oven on, with the thermostat set to 190 °C (375 °F), circulation fan off.
  • Put a large piece of aluminum foil at the bottom of the oven, in case the dish boils over.
  • Slice the artichokes lengthwise into 2-3 pieces, and cover the entire bottom of the baking/serving dish.
  • Heat the olive oil in the frying pan. When the pan is hot, cook the sliced mushrooms until well browned all all liquid has evaporated. Stir (or flip) regularly, such that all mushrooms pieces get browned on both sides. The volume of the mushrooms will be reduced by at least 50%!
  • The pan has to be big enough such that the mushroom slices are not piled up too much, and get steamed instead of cooked. Cook the mushrooms in three batches!
  • Takes about 15 minutes per batch.
  • Cover the artichoke hearts with the cooked mushrooms, and push down on the mushrooms.
  • Cover the mushroom with the shrimps.
  • Make the sauce:
  • In a sauce pan, melt the butter.
  • While stirring, gradually add the flour. Stir with the wire whisk until smooth. The mix will thicken quickly.
  • Gradually add the milk and cream, while stirring constantly with the whisk.
  • Add the sherry and Worcestershire sauce, and stir until smooth.
  • The sauce should be thick-but-liquid and pourable - if not, stir in a bit more milk.
  • Stir in the salt, pepper, and garlic paste.
  • Pour the sauce over the baking shrimp; make sure that the shrimp are completely covered.
  • Spread the cheese over the sauce.
  • Bake for 45 minute - do not use the oven's circulation fan! The sauce must be bubbling all the way down to the artichokes (this is why you should use a clear glass dish - so you can check!)
  • Sprinkle the paprika powder over the cheese.


First layer - artichoke hearts


Second layer -  cooked mushrooms


Third layer - raw shrimp


Final layer - sauce, grated cheese, and paprika powder

(you can sprinkle the paprika powder before or after baking)


  • Serve with Basmati rice or a mix of Basmati and wild rice.


  • The mushrooms can be cooked the day before. If you do: re-heat them in a frying pan or wok before putting them on the artichokes.

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©1998-2017 F. Dörenberg, unless stated otherwise. All rights reserved worldwide. No part of this publication may be used without permission from the author.