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Oysters and Artichoke Casserole

Oysters and Artichoke Casserole comes together with Frozen Artichoke Hearts C Browned Flour and Oysters Tb Lemon Juice. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 pkg
• 1 qt
• 1/2 cup

Method (preview)

1. 1

   Cook artichoke hearts as directed on package.

2. 2

   Place in a flat, buttered casserole.

3. 3

   Cover with sauteed mushrooms.

4. 4

   Cook oysters in their liquid until edges begin to curl.

5. 5

   Drain thoroughly in colander, reserving liquid.

6. 6

   Melt butter and sautee onion until tender; add parsley and cook a minute.

7. 7

   Add flour, stirring until smooth.

8. 8

   Add enough white wine to oyster liquid to make 1 1/2 cups.

9. 9

   Add seasonings and stir constantly until thick.

10. 10

    Add oysters and spoon mixture over artichokes and mushrooms.

11. 11

    Arrange lemon slices over top; add a dash or two of paprika and bake at 350 degrees about 10 minutes or until bubbling.