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Yield: 10 Servings
Ingredients:
* 2 pk Frozen artichoke hearts
* 1 qt Large oysters
* 1 Bunch green onions minced
* 1/2 c Browned flour
* 2 tb Lemon juice
* 1 Pinch thyme salt pepper
* 1/2 lb Mushrooms sauteed in butter
* 1/4 lb Butter
* 1/2 c Fresh parsley minced Dry white wine
* 1 Thinly sliced unpeeled lemon
Instructions:
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 collander 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.
Ingredients:
* 2 pk Frozen artichoke hearts
* 1 qt Large oysters
* 1 Bunch green onions minced
* 1/2 c Browned flour
* 2 tb Lemon juice
* 1 Pinch thyme salt pepper
* 1/2 lb Mushrooms sauteed in butter
* 1/4 lb Butter
* 1/2 c Fresh parsley minced Dry white wine
* 1 Thinly sliced unpeeled lemon
Instructions:
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 collander 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.
