Oysters and Artichoke Casserole

Name: Oysters and Artichoke Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 serving(s)
Ingredients: 2 (6 -8 ounce) packages frozen artichoke hearts; 1/2 lb mushroom, sauteed in butter; 1 quart oyster; 1/4 lb butter; 1 bunch green onion, minced; 1/2 cup fresh parsley, minced; 1/2 cup brown flour; dry white wine; 2 tablespoons lemon juice; 1 lemon, unpeeled, thinly sliced; 1 pinch thyme, salt, pepper; paprika, cayenne pepper

Submitted by Dreamgoddess

"This is one of the Zaar recipes that I adopted. I hope to make this soon and will post any modifications that I make to the recipe."

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Ready In:: 45mins
Ingredients:: 12
Serves:: 10

ingredients

2 (6 -8 ounce) packages frozen artichoke hearts
¹⁄₂ lb mushroom, sauteed in butter
1 quart oyster
¹⁄₄ lb butter
1 bunch green onion, minced
¹⁄₂ cup fresh parsley, minced
¹⁄₂ cup brown flour
dry white wine
2 tablespoons lemon juice
1 lemon, unpeeled, thinly sliced
1 pinch thyme, salt, pepper
paprika, cayenne pepper

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 350°F about 10 minutes or until bubbling.