6 T. butter

6T. flour

3 c. milk

1/4 t. Worcestershire sauce

1/2 c. Parmesan cheese

1/2 t. dry mustard

Salt & white pepper to taste

1/4 t. hot pepper sauce

4 hard boiled eggs, chopped

2 cans artichoke hearts

2 lbs. Louisiana crawfish tailmeat

3/4 c. Parmesan cheese for topping

Make a cream sauce of butter and flour, gradually adding hot milk and stirring constantly. Season with salt, white pepper, Worcestershire, mustard, hot pepper sauce and 1/2 c. Parmesan. Add chopped eggs and cook until mixture thickens. Coat 8 individual casserole dishes or ramekins with butter. Place a portion of crawfish in each dish and top with sauce. Nestle 2 or 3 whole artichoke hearts (depending on size) in each dish and top with more Parmesan. Bake at 350 degrees for 10-15 minutes. Serves 8.