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Oysters and Artichoke Casserole Recipe
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This Oysters and Artichoke Casserole recipe makes 10 servings.
What You Need
• 2 packages frozen artichoke hearts
• 1/2 pound mushrooms, sauteed in butter
• 1 quart large oysters
• 1/4 pound butter
• 1 bunch green onions, minced
• 1/2 cup fresh parsley, minced
• 1/2 cup browned flour
• Dry white wine
• 2 tablespoons lemon juice
• 1 thinly sliced lemon, unpeeled
• Pinch of thyme
• Pinch of salt
• Pinch of pepper
• Pinch of paprika
• Pinch of cayenne pepper
What To Do
1. Cook artichoke hearts as directed on package.
2. Preheat oven to 350F and butter a casserole dish.
3. Place cooked artichoke hearts in dish and cover with sauteed mushrooms.
4. Cook oysters in their liquid until edges begin to curl; drain, reserve liquid.
5. Melt butter and add onion; saute until onion is tender, then add parsley and cook 1 minute.
6. 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.
7. Add seasonings and stir constantly until mixture thickents.
8. Add oysters, give a quick stir, then pour mixture over artichokes and mushrooms in casserole dish.
9. Arrange lemon slices over top.
10. Bake until mixture is bubbling, approximately 10 minutes.
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