Recipe Categories
Seafood 
Casseroles
Oyster Casseroles

Shanna's Oyster Artichoke Casserole

2 pkt Frozen artichoke hearts 
1/2 lb Mushrooms, sautéed in butter
1 qt Large oysters
1/4 lb Butter
1 x Bunch green onions, minced
1/2 cup Fresh parsley, minced
1/2 cup Browned flour
1 x Dry white wine
2 tsp Lemon juice
1 x Thinly sliced unpeeled lemon
1 x Pinch thyme, salt, pepper
1 x Paprika, cayenne pepper

 Method :
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