Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 pk Frozen artichoke hearts
1 qt Large oysters
1 Bunch green onions, minced
1/2 c Browned flour
2 tb Lemon juice
1 Pinch thyme, salt, pepper
1/2 lb Mushrooms, sauteed in butter
1/4 lb Butter
1/2 c Fresh parsley, minced
Dry white wine
1 Thinly sliced unpeeled lemon
Paprika, cayenne pepper

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
collander, 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.

Mrs. Maynard C. Nicholl

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