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 lemon 
      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