---------- Recipe via Meal-Master (tm) v8.01
       Title: Oysters and Artichoke Casserole
  Categories: Fish/sea, Londontowne, Casseroles
       Yield: 10 servings
       2 pk Frozen artichoke hearts           1/2 c  Browned flour
     1/2 lb Mushrooms, sauteed in butter        1 x  Dry white wine
       1 qt Large oysters                       2 tb Lemon juice
 	1/4 lb Butter				   1 ea Thinly sliced unpeeled
       1 ea Bunch green onions, minced          1 ea Pinch thyme, salt, pepper
     1/2 c  Fresh parsley, minced               1 x  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.
   Mrs. Maynard C. Nicholl