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Title: Oysters & Artichoke Casserole
Categories: Shellfish Casserole Main
Yield: 10 Servings

2pkFrozen artichoke hearts
1/2lbMushrooms, sauteed in butter
1qtLarge oysters
1/4lbButter
1 Bunch green onions, minced
1/2cFresh parsley, minced
1/2cBrowned flour
  Dry white wine
2tbLemon juice
1 Thinly sliced unpeeled lemon
1 Pinch thyme, salt, pepper
  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 colander, 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

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