Oysters And Artichoke Casserole - cooking recipe

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

Preparation

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 saute 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\u00b0F about 10 minutes or until bubbling.