Oysters And Artichoke Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 2 (6 -8 ounce) packages frozen artichoke hearts
• 1/2 lb mushroom, sauteed in butter
• 1 quart oyster
• 1/4 lb butter
• 1 bunch green onion, minced
• 1/2 cup fresh parsley, minced
• 1/2 cup brown flour
• dry wine
• 2 tablespoons lemon juice
• 1 lemon, unpeeled, thinly sliced
• 1 pinch thyme, salt, pepper
• paprika, cayenne pepper

Recipe

• 1 cook artichoke hearts as directed on package.
• 2 place in a flat, buttered casserole.
• 3 cover with sautéed mushrooms.
• 4 cook oysters in their liquid until edges begin to curl.
• 5 drain thoroughly in colander, reserving liquid.
• 6 melt butter and sauté onion until tender; add parsley and cook a minute.
• 7 add flour, stirring until smooth.
• 8 add enough wine to oyster liquid to make 1 1/2 cups.
• 9 add seasonings and stir constantly until thick.
• 10 add oysters and spoon mixture over artichokes and mushrooms.
• 11 arrange lemon slices over top; add a dash or two of paprika and bake at 350°f about 10 minutes or until bubbling.