oysters and artichoke casserole
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Ingredients For oysters and artichoke casserole
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2 pkgartichoke hearts, frozen
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pinchpaprika
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pinchpepper
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pinchsalt
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pinchthyme
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1lemon, unpeeled and thinly sliced
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2 Tbsplemon juice
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white wine, dry
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1/2 cflour, browned
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1/2 cparsley, fresh minced
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1chicken, whole but cut up
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1/4 lbbutter
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1 qtoysters, large
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1/2 lbmushrooms, sauteed in butter
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pinchcayenne pepper
How To Make oysters and artichoke casserole
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1Cook artichoke hearts as directed on package; place in a flat, buttered casserole and cover with sauteed mushrooms.
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2Cook oysters in their liquid until edges begin to curl; drain thoroughly in colander, reserving liquid.
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3Melt butter and saute onion until tender; add parsley and cook a minute.
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4Add flour, stirring until smooth, then add enough white wine to oyster liquid to make 1 1/2 cups.
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5Add seasonings and stir constantly until thick, then add oysters and spoon mixture over artichokes and mushrooms.
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6Arrange lemon slices over top; add a pinch or two of paprika and bake at 350 degrees about 10 minutes or until bubbling.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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