Oysters and Artichoke Casserole

By á-58

Ingredients

• 1 1/2 qt Large oysters
• 1/3 lb Butter
• 3/4 c Browned flour
• 1 1/2 Thinly sliced unpeeled lemon
• Paprika, cayenne pepper
• 3/4 lb Mushrooms, sauteed in butter
• 3/4 c Fresh parsley, minced
• 3 pk Frozen artichoke hearts
• 1 1/2 Bunch green onions, minced
• Dry white wine
• 3 tb Lemon juice
• 1 1/2 Pinch thyme, salt, pepper

Details

Servings 15

Preparation

Step 1

Cook artichoke hearts as directed on package. Place in a flat, buttered casserole. Cover with sauteed mushrooms. Cook oysters in their liquid until edges begin to curl. Drain thoroughly in collander, reserving liquid. Melt butter and sautee onion until tender; add parsley and cook a minute. Add flour, stirring until smooth. Add enough white wine to oyster liquid to make 1 1/2 cups. Add seasonings and stir constantly until thick. Add oysters and spoon mixture over artichokes and mushrooms. Arrange lemon slices over top; add a dash or two of paprika and bake at 350 degrees about 10 minutes or until bubbling.