Source: Houston Junior League Cookbook

Artichoke and Oyster Casserole
Looking for a richly opulent dish for a buffet or special luncheon? Try this!. You could also serve it with good crackers or slices of French bread as an hors d'oeuvre at your next festive party.
Serves: 6-8
Prep Time: 15 minutes minutes
Cook Time: 30 minutes


1 9- or 10-ounce can artichoke hearts, packed in brine (not marinated)
1 cup (2 sticks) unsalted butter
3 tablespoons flour
3 tablespoons minced green onion, 2 to 3 onions, white and light green parts
6 or 7 fresh white mushrooms, stemmed and sliced
2 1/2 dozen canned oysters, halved, and their liquor (juices)
Salt and pepper
About 3/4 cup fresh bread crumbs

Drain the artichoke hearts and cut them in half. If some seem especially large, quarter them. Spread the artichoke hearts in the bottom of a shallow 1 1/2- to 2-quart quart casserole dish.
Preheat the oven to 350°F.
Melt all but 2 tablespoons of the butter in a large skillet over medium heat. When bubbling, stir in the flour to make a roux (smooth paste). Add the green onions and mushrooms and cook, stirring, for about 5 minutes or until the onions and mushrooms begin to soften.
Add the oysters and oyster liquor. Stir well and season to taste with salt and pepper (the oysters are briny, so salt this very lightly). Bring the mixture to a simmer and cook for about 10 minutes or until the oysters are heated through and the vegetables soften. Adjust the heat up or down to maintain the simmer.
Spoon the oyster mixture over the artichoke halves, spreading to cover evenly. Top with the bread crumbs and then dot with the remaining 2 tablespoons of butter.  Bake for about 15 minutes or until the casserole is bubbling hot and the bread crumbs are browned.

Note: To intensify the flavor of the artichokes, start with whole globe artichokes. Steam them for 45 minutes to 1 hour and then add the tender scrapings from the leaves to the oysters. Remove the hearts and halve or quarter them.