Oysters and Artichoke Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is one of the Zaar recipes that I adopted. I hope to make this soon and will post any modifications that I make to the recipe. Ingredients:
2 (6 -8 ounce) packages frozen artichoke hearts |
1/2 lb mushroom, sauteed in butter |
1 quart oyster |
1/4 lb butter |
1 bunch green onion, minced |
1/2 cup fresh parsley, minced |
1/2 cup brown flour |
dry white wine |
2 tablespoons lemon juice |
1 lemon, unpeeled, thinly sliced |
1 pinch thyme, salt, pepper |
paprika, cayenne pepper |
Directions:
1. Cook artichoke hearts as directed on package.
2. Place in a flat, buttered casserole.
3. Cover with sautéed mushrooms.
4. Cook oysters in their liquid until edges begin to curl.
5. Drain thoroughly in colander, reserving liquid.
6. Melt butter and sauté onion until tender; add parsley and cook a minute.
7. Add flour, stirring until smooth.
8. Add enough white wine to oyster liquid to make 1 1/2 cups.
9. Add seasonings and stir constantly until thick.
10. Add oysters and spoon mixture over artichokes and mushrooms.
11. Arrange lemon slices over top; add a dash or two of paprika and bake at 350°F about 10 minutes or until bubbling.
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