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