2 pk Frozen artichoke hearts
1/2 lb Mushrooms; sauteed in butter
1 qt Large oysters
1/4 lb Butter
1 bn Green onions; minced
1/2 c Fresh parsley, minced
1/2 c Flour; browned
Dry white wine
2 tb Lemon juice
1 Unpeeled lemon; thinly sliced
1 pn Thyme
1 pn Salt
1 pn Pepper
1 pn Paprika
1 pn 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 1 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 F about
10 minutes or until bubbling.
