Oysters and Artichoke Casserole

Ingredients:
   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

Directions:
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.

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Oysters and Artichoke Casserole

Directions (continued):
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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