Oysters and artichoke casserole Recipe

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Oysters and artichoke casserole

Artist:	_	Yield:	10
Categories:	Artichoke, Casseroles, Entrees, Exotic, Fish, Oysters, Seafood, Vegetables	Rating:	0
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Ingredients:

2	pack	Frozen artichoke hearts
1	quart	Large oysters
		1 ea Bunch green onions, minced
1/2	cup	Browned flour
2	tbsp	Lemon juice
		1 ea Pinch thyme, salt, pepper
1/2	lbs	Mushrooms, sauteed in butter
1/4	lbs	Butter
1/2	cup	Fresh parsley, minced
1	x	Dry white wine
		1 ea Thinly sliced unpeeled lemon
1	x	Paprika, cayenne pepper

Procedures:

1	Cook artichoke hearts as directed on package.
2	Place in a flat, buttered casserole.
3	Cover with sauteed mushrooms.
4	Cook oysters in their liquid until edges begin to curl.
5	Drain thoroughly in colander, reserving liquid.
6	Melt butter and sautee onion until tender; add parsley and cook a minute.
7	Add flour, stirring until smooth.
8	Add enough white wine to oyster liquid to make 1 ?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 degrees about 10 minutes or until bubbling