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Oysters and Artichoke Casserole

Oysters and Artichoke Casserole comes together with Oysters Tb Lemon Juice, Butter Ea Thinly Sliced Unpeeled Lemon, Green Onions, and Fresh Parsley. Serves 10. Scale it up or down for the number of people at the table.

Ingredients

• 2
• 1/2 lb
• 1 qt
• 1/4 lb
• 1 bunch
• 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.