OYSTERS AND ARTICHOKE CASSEROLE

Oysters and Artichoke Casserole image

Provided by Kitchen Crew

Categories Seafood

Number Of Ingredients 15

Previous Next

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.