Ingredients
2 pk Frozen artichoke hearts
1/2 lb Mushrooms, sauteed in butter
1 qt Large oysters
1/4 lb Butter
1 ea Bunch green onions, minced
1/2 c Fresh parsley, minced
1/2 c Browned flour
1 x Dry white wine
2 tb Lemon juice
1 ea Thinly sliced unpeeled lemon
1 ea Pinch thyme, salt, pepper
1 x Paprika, cayenne pepper
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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 colander, 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.
Makes 10 servings.
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