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Oysters And Artichoke Casserole

ethnic, main dish, seafood

2 pkg frozen artichoke hearts
1 quart large oysters
1 each bunch green onions, minced
1/2 cup browned flour
2 tablespoon lemon juice
1 each pinch thyme, salt, pepper
1/2 lb mushrooms, sauteed in butter
1/4 lb butter
1/2 cup fresh parsley, minced
1 single dry white wine
1 each thinly sliced unpeeled lemon
1 single paprika, cayenne pepper

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. Mrs. Maynard C. Nicholl

Yield: 10 servings

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