Oysters and Artichoke Casserole

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 c Fresh parsley, minced

1/2 c Browned flour

Dry white wine 2 T 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. Mrs. Maynard C. Nicholl