Oysters & Artichoke Casserole

Directions

Cook artichoke hearts as directed on package.

Place in a flat, buttered casserole.

Cover with sautéed mushrooms.

Cook oysters in their liquid until edges begin to curl.

Drain thoroughly in colander, reserving liquid.

Melt butter and sauté onion until tender; add parsley and cook a minute.

Add flour, stirring until smooth.

Add enough white wine to oyster liquid to make 1½ 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℉ (180℃) about 10 minutes or until bubbling.