Served as main course. Non-vegetarian dish.

2 pk Frozen Artichoke Hearts

1/2 lb Mushrooms, sauteed in butter

1 qt Large Oysters

1/4 lb Butter

1 Bunch Green Onions, minced

1/2 cup Fresh parsley, minced

1/2 cup Browned Flour

Dry white Wine

2 Tablespoon Lemon Juice

1 Thinly sliced unpeeled Lemon

1 Pinch Thyme, Salt, pepper

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 bubbling.

Serves: 10

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