Seafood au Gratin with Artichoke Hearts

Preheat oven to 375°F. Drain the canned artichoke hearts and set aside.

Melt butter in a large saucepan over medium heat, then whisk in flour to create a roux, stirring constantly for 1-2 minutes until lightly golden.

Gradually whisk in white wine and milk to the roux, stirring continuously to prevent lumps from forming. Cook for 3-4 minutes until the sauce thickens slightly.

Stir in Dijon mustard and add cream cheese in chunks, stirring until fully melted and incorporated. Season with white pepper to taste.

Remove from heat and fold in grated Swiss cheese until evenly combined.

Add cleaned raw shrimp and crabmeat to the sauce, folding gently to distribute evenly. Add drained artichoke hearts and fold to combine without breaking them apart.

Transfer the seafood mixture to a buttered baking dish, spreading it in an even layer.

Bake at 375°F for 20-25 minutes until the top is golden brown and the mixture is bubbling at the edges.

Remove from oven and allow to rest for 2-3 minutes before serving.