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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