Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 -- sautéed in butter
     1/4  pound         butter
     1/2  cup           fresh parsley -- minced
                        dry white wine
   1                    thinly sliced unpeeled lemon
                        paprika -- cayenne pepper

Preparation:

Cook artichoke hearts as directed on package. Place in a flat, buttered casserole. Cover with sautéed mushrooms. Cook oysters in their liquid until edges begin to curl. Drain thoroughly in colander, reserving liquid. Melt butter and sauté 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 350F about 10 minutes or until bubbling.