Title: Oysters and Artichoke Casserole
Categories: Fish Entree Londontowne
Yield: 10 Servings
| 2 | pk | Frozen artichoke hearts |
| 1/2 | lb | Mushrooms, sauteed in butter |
| 1 | qt | Large oysters |
| 1/4 | lb | Butter |
| 1 | | Bunch green onions, minced |
| 1/2 | c | Fresh parsley, minced |
| 1/2 | c | Browned flour |
| | | Dry white wine |
| 2 | tb | Lemon 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