Treasure Cay Crawfish Casserole

• 1/2 c. butter
• 3 Tbsp. minced onion
• 1/2 c. flour
• 1 quart cream
• 1/2 c. white wine or sherry
• Salt & Pepper to taste
• 4 c. crawfish, cooked and diced
• 2 Tbsp. lemon juice
• 3 cans artichoke hearts, cut up
• 2 1/2 c. shell macaroni, cooked and drained
• 2 c. grated Gruyere or Swiss cheese
• Paprika (optional)

Sautee onions in butter until golden brown.  Add flour and cook until flour is pale yellow.  Heat cream to boiling point and add to onion mixture, stirring well.  Return to heat and cook, stirring, until mixture boils.  Reduce heat and add wine, salt & pepper.  Add remaining ingredients, except cheese,  and put in 6 qt. casserole.  Sprinkle cheese over top, then paprika, if desired.  Bake at 350° for 25 to 30 minutes.  

NOTE:  This can be made the day before and refrigerated.