Artichoke And Oyster Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika.
• Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes. Serve hot.

Steps:

• Cook artichoke hearts as directed on package.
• Place in a flat, buttered casserole.
• Cover with sautéed mushrooms.
• Cook oysters in their liquid until edges begin to curl.
• Drain thoroughly in colander, reserving liquid.
• Melt butter and sauté 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°F about 10 minutes or until bubbling.

Steps:

• Heat butter in a large, heavy saucepan. Add shallots and saute slowly until tender but not brown. Drain the oysters, reserving the liquor and add them to pan, tossing briefly in the butter. Add the artichokes and toss in the butter as well.
• Add three-fourths cup of the oyster liquor, the milk, cream, salt, Worcestershire sauce, vermouth and pepper. Cook very gently, barely at a simmer, about 20 minutes, just until the oysters have curled around the edges and are beginning to float.
• Check seasonings, ladle into warm bowls and dust each serving with paprika. Serve with oyster crackers or toast.

Steps:

• 1. Cook artichoke hearts as directed on package; place in a flat, buttered casserole and cover with sauteed mushrooms.
• 2. Cook oysters in their liquid until edges begin to curl; drain thoroughly in colander, reserving liquid.
• 3. Melt butter and saute onion until tender; add parsley and cook a minute.
• 4. Add flour, stirring until smooth, then add enough white wine to oyster liquid to make 1 1/2 cups.
• 5. Add seasonings and stir constantly until thick, then add oysters and spoon mixture over artichokes and mushrooms.
• 6. Arrange lemon slices over top; add a pinch or two of paprika and bake at 350 degrees about 10 minutes or until bubbling.

Steps:

• reheat oven to 350º.
• Drain oysters and reserve liquid.
• Soak bread cubes in oyster liquid and chicken broth as needed. This mixture should be very moist.
• Warm oysters until they curl. Reserve.
• Saute onions, celery, garlic and green onions in butter.
• Add oysters, artichokes, bread cubes, thyme, salt, pepper and parsley. Cook 10-15 minutes.
• Pour into a 14 x 10 x 2-inch casserole.
• Sprinkle Absinthe and seasoned bread crumbs on top.
• Bake 20-30 minutes.