2 to 3 cans (14 ounces) artichoke hearts
4 or 5 green onions, chopped
2 tablespoons chopped parsley
2 tablespoons chopped fresh chives
½ teaspoon each: basil, marjoram, dill weed
2 tablespoons sweet and spicy French dressing
3/4 cup grated mild cheddar cheese
14 ounces cooked shrimp
3/4 cup tomato juice
2 tablespoons fresh lemon juice
1 teaspoon salt
Dash of pepper
2 tablespoons Sherry
Paprika
Parmesan cheese, optional

Drain artichokes. Arrange in shallow buttered 8 1/2 by
8 1/2-inch baking dish.

Combine onions, parsley, chives, herbs, dressing and ¼
cup cheddar cheese; sprinkle over artichokes.

Heat shrimp slightly in tomato and lemon juices;
season with salt and pepper.

Pour shrimp and juices over artichokes in baking dish.
Sprinkle remaining 1/2 cup cheese over top. Add dabs
of butter to top. Sprinkle with sherry, paprika and
Parmesan cheese, if desired.

Bake at 350 degrees for 20 minutes. Spoon over bed of
rice.

Serve with mixed green salad or favorite roasted
vegetables, honey bread rolls and enjoy.