Oysters And Artichoke Casserole

Course : Seafoods
Serves: 10
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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 dash thyme -- salt, pepper
1/2 pound mushrooms -- sauteed in butter
1/4 pound butter
1/2 cup fresh parsley -- minced
1/2 cup dry white wine
1 medium thinly sliced unpeeled lemon
1 teaspoon paprika -- cayenne pepper

Preparation / Directions:

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.

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