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Recipe for :

Oysters and Artichoke Casserole

It is many years since Hub-UK was first launched. It has been created from recipes contributed form all over the world, from professionals and amateurs alike. A great many of the recipes do not have any details as to who sent them in or from where they came. It would be a shame not to share them with you for this reason alone.

This is one such recipe. If you know where it originated, or perhaps it is even yours, let me know and I will add the necessary credits and acknowledgements.

"The most indispensable ingredient of all good home cooking - love, for those you are cooking for" ~ Sophia Loren.

Ingredients

2 pk frozen artichoke hearts
1/2 lb mushrooms, sauteed in butter
1 qt Large oysters
1/4 lb butter
1 x bunch green onions, finely chopped
1/2 cup fresh parsley, finely chopped
1/2 cup browned flour
1 x dry white wine
2 tbsp lemon juice
1 x thinly sliced unpeeled lemon
1 x pinch thyme, salt, pepper
1 x paprika, cayenne pepper

Method

  • 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 for a further 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 and add a dash or two of paprika and bake at 350F° for about 10 minutes or until bubbling.

Serves: 10

 

 

 

 

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