oysters and artichoke casserole

Name: Oysters and Artichoke Casserole
Ingredients: 2 package(s) artichoke hearts, frozen; 1/2 pound(s) mushrooms, sauteed in butter; 1 quart(s) oysters, large; 1/4 pound(s) butter; 1 - chicken, whole but cut up; 1/2 cup(s) parsley, fresh minced; 1/2 cup(s) flour, browned; - white wine, dry; 2 tablespoon(s) lemon juice; 1 - lemon, unpeeled and thinly sliced; pinch(es) thyme; pinch(es) salt; pinch(es) pepper; pinch(es) paprika; pinch(es) cayenne pepper

10 Pinches

Member Submitted Recipe

Rate

No Image

Ingredients

2 packages artichoke hearts, frozen
1/2 pound mushrooms, sauteed in butter
1 quart oysters, large
1/4 pound butter
1 - chicken, whole but cut up
1/2 cup parsley, fresh minced
1/2 cup flour, browned
- white wine, dry
2 tablespoons lemon juice
1 - lemon, unpeeled and thinly sliced
pinch thyme
pinch salt
pinch pepper
pinch paprika
pinch cayenne pepper

How To Make oysters and artichoke casserole

Step 1

Cook artichoke hearts as directed on package; place in a flat, buttered casserole and cover with sauteed mushrooms.

Step 2

Cook oysters in their liquid until edges begin to curl; drain thoroughly in colander, reserving liquid.
Step 3

Melt butter and saute onion until tender; add parsley and cook a minute.
Step 4

Add flour, stirring until smooth, then add enough white wine to oyster liquid to make 1 1/2 cups.
Step 5

Add seasonings and stir constantly until thick, then add oysters and spoon mixture over artichokes and mushrooms.
Step 6

Arrange 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes