Best Oysters And Artichoke Casserole Recipes

Oysters and Artichoke Casserole image

Provided by Dreamgoddess

Categories < 60 Mins

Time 45m

Yield 10 serving(s)

Number Of Ingredients 12

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

Steps:

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 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°F about 10 minutes or until bubbling.

Nutrition Facts : Calories 203.4, Fat 11.7, SaturatedFat 6.4, Cholesterol 69.8, Sodium 182.7, Carbohydrate 15.1, Fiber 2.6, Sugar 0.8, Protein 11.4

Oysters and Artichoke Casserole image

Provided by Kitchen Crew

Categories Seafood

Number Of Ingredients 15

2 pkg artichoke hearts, frozen
1/2 lb mushrooms, sauteed in butter
1 qt oysters, large
1/4 lb butter
1 chicken, whole but cut up
1/2 c parsley, fresh minced
1/2 c flour, browned
white wine, dry
2 Tbsp lemon juice
1 lemon, unpeeled and thinly sliced
pinch thyme
pinch salt
pinch pepper
pinch paprika
pinch cayenne pepper

Steps:

1. Cook artichoke hearts as directed on package; place in a flat, buttered casserole and cover with sauteed mushrooms.
2. Cook oysters in their liquid until edges begin to curl; drain thoroughly in colander, reserving liquid.
3. Melt butter and saute onion until tender; add parsley and cook a minute.
4. Add flour, stirring until smooth, then add enough white wine to oyster liquid to make 1 1/2 cups.
5. Add seasonings and stir constantly until thick, then add oysters and spoon mixture over artichokes and mushrooms.
6. Arrange lemon slices over top; add a pinch or two of paprika and bake at 350 degrees about 10 minutes or until bubbling.