Mrs. Reardy's Shrimp and Artichoke Casserole

Very late 50s/early 60s-ish, but still quite nice. I made a half recipe, using two 4" square dishes for individual servings.

• I halved the artichoke hearts, but would suggest chopping them very coarsely instead (maybe in cutting them in eighths would do).
• Although the regular worcestershire sauce was fine, next time I might try the "white" worcestershire sauce (the one that started out being called White Wine Worcestershire, but I think is now called Chicken Worcestershire -- sorry too far to go to look at the bottle).
• The sauce seemed a bit thick as I spooned it on, but it was fine, since the artichokes give up a bit of liquid.
• Might be nice to mix all together and serve it over toast, top with cheese, and run under the broiler (rather than baking in a casserole).