2 Pkg artichoke hearts, Frozen	1/4 Lb Butter
1/2 Cup flour, Browned	1 Thinly unpeeled lemon, Sliced
1/2 Lb Mushrooms, sauteed in butter	1 Bunch green onions, minced
1 Dry white wine	1 Pinch thyme, salt, pepper
1 Qt Large oysters	1/2 Cup Fresh parsley, minced
2 Tbl Lemon juice	1 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