Oysters and Artichoke Casserole

Title: Oysters and Artichoke Casserole

Categories: Fish Main dish Londontowne Servings: 10

2 pk Frozen artichoke hearts

1/2 lb Mushrooms, sauteed in

1 qt Large oysters

1/4 lb Butter

1 ea Bunch green onions, minced

1/2 c Fresh parsley, minced

1/2 c Browned flour

1 x Dry white wine

2 T Lemon juice

1 ea Thinly sliced

1 ea Pinch thyme, salt, pepper

1 x 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.

Mrs. Maynard C. Nicholl --