December 11, 2010

Oysters and Artichoke Casserole

  1 quart large Oysters
   2 packages frozen Artichoke Hearts
   1/2 cup browned Flour
   1 pinch Thyme, Salt, Pepper, Paprika and Cayenne Pepper 
   1/2 lb Mushrooms, sautéed in butter
   dry White Wine
   2 Tbsp Lemon Juice
   1/4 lb Butter 
   1 thinly sliced unpeeled Lemon
   1 bunch Green Onions, minced 
   1/2 cup fresh Parsley, minced 
Cook artichoke hearts as directed on package. Place in a buttered casserole dish. Cover with sautéed mushrooms. Cook oysters in their liquid until edges begin to curl. Drain thoroughly in colander, reserving liquid. Melt butter and sauté onion until tender. Add parsley and cook a minute. Add flour and stir 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 for about 10 minutes or until bubbling. Serves 10.

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