Artichokes AuGratin

1 14 oz can artichoke hearts

1 tbsp fat free parmesan cheese

1 tbsp dry bread crumbs

1/4 tsp paprika

1 tsp light margarine

1 cup sliced fresh mushrooms

1 tbsp light margarine

1 tbsp flour

1 tsp dijon mustard

1/8 tsp salt

1/8 tsp thyme

1 dash pepper

2/3 cup skim milk

Drain artichoke hearts. Combine cheese, breadcrumbs and paprika, stir in 1 tsp light margarine. Set aside artichokes and crumb mixture.

For sauce cook mushrooms in margarine until almost tender. Stir in flour, mustard and spices. Add milk all at once. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir in artichokes.

Transfer to 1 qt. sprayed casserole dish. Sprinkle crumb mixture on top. Bake, uncovered at 350 for 20 minutes or until bubbly.

1/4=76 cal/3 g. fat/2 g. fiber