Oysters and Artichoke Casserole

* Exported from MasterCook *

Oysters and Artichoke Casserole

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Fish Main Dish
Seafood

Amount Measure Ingredient -- Preparation Method
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2 packages Frozen artichoke hearts
1 quart Large oysters
1 Bunch green onions -- minced
1/2 cup Browned flour
2 tablespoons Lemon juice
1 Pinch thyme, salt -- pepper
1/2 pound Mushrooms -- sauteed in butter
1/4 pound Butter
1/2 cup Fresh parsley -- minced
Dry white wine
1 Thinly sliced unpeeled lemon
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.

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