Oysters and artichoke casserole
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Oysters and artichoke casserole
  Oysters    Artichoke    Casserole    Fish  
Last updated 6/12/2012 12:56:18 AM. Recipe ID 18431. Report a problem with this recipe.
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      Title: Oysters and artichoke casserole
 Categories: Fish, Main dish, Londontowne
      Yield: 10 servings
      2 pk Frozen artichoke hearts
      1 qt Large oysters
      1 ea Bunch green onions, minced
    1/2 c  Browned flour
      2 T  Lemon juice
      1 ea Pinch thyme, salt, pepper
    1/2 lb Mushrooms, sauteed in butter
    1/4 lb Butter
    1/2 c  Fresh parsley, minced
      1 x  Dry white wine
      1 ea Thinly sliced unpeeled lemon
      1 x  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
  Mrs. Maynard C. Nicholl

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Recipe ID 18431 (Apr 03, 2005)

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