Oysters and Artichoke Casserole
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INGREDIENTS:
2 bags frozen artichoke hearts
1/2 lb mushrooms, sauteed in butter
1 quart large oysters
1/4 lb butter
1 bunch green onions, minced
1/2 cup fresh parsley, minced
1/2 cup browned flour
1 cup Dry white wine
2 tbs lemon juice
1 medium thinly sliced lemon, unpeeled
1 pinch thyme
1 pinch salt
1 pinch pepper
1 pinch paprika
1 pinch cayenne pepper
DIRECTIONS:
1. Cook artichoke hearts as directed on package. Preheat oven to 350F and butter a casserole dish.
2. Place cooked artichoke hearts in dish and cover with sauteed mushrooms.
3. Cook oysters in their liquid until edges begin to curl; drain, reserve liquid.
4. Melt butter and add onion; saute until onion is tender, then add parsley and cook 1 minute.
5. Add flour, stirring until smooth. Add enough white wine to reserved oyster liquid to make 1 1/2 cups, and add to skillet with onion and parsley.
6. Add seasonings and stir constantly until mixture thickens.
7. Add oysters, give a quick stir, then pour mixture over artichokes and mushrooms in casserole dish.
8. Arrange lemon slices over top. Bake until mixture is bubbling, approximately 10 minutes.
Prep: 20 minutes
Cook: 30 minutes
Serves: 10