Title: Oysters & artichoke casserole
 Categories: Fish, Main dish
      Yield: 10 Servings
 
      2 pk Frozen artichoke hearts
    1/2 lb Mushrooms, sauteed in butter
      1 qt Large oysters
    1/4 lb Butter
      1    Bunch green onions, minced
    1/2 c  Fresh parsley, minced
    1/2 c  Browned flour
           Dry white wine
      2 tb Lemon juice
      1    Thinly sliced unpeeled lemon
      1    Pinch thyme, salt, pepper
           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 colander,
  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