Oysters and Artichoke Casserole

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Oysters and Artichoke Casserole

Ingredients:
2 packages Frozen artichoke hearts 1 quart Large oysters 1 Bunch green onions -- minced 1/2 cup Browned flour 2 tablespoons Lemon juice 1 Pinch thyme, salt -- pepper 1/2 pound Mushrooms -- sauteed in butter 1/4 pound Butter 1/2 cup Fresh parsley -- minced Dry white wine 1 Thinly sliced unpeeled lemon 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 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.

Fukui North America

110-B Bonnechere St.W.
Eganville, Ontario K0J 1T0
CANADA
Email: don@bishopaquatic.com or call 613-639-3474