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1
Preheat the oven to 350 degrees F. Grease a 2-quart baking dish with 1 tablespoon of butter.
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2
Melt 2 tablespoons of the butter in a large skillet or saute pan over medium-high heat.
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3
Add the green onions and garlic, and saute for 1 minute.
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4
Add the mushrooms and saute until they give off their liquid, 3 to 4 minutes.
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5
Add the oysters and their liquor, the parsley, Worcestershire sauce, lemon juice, salt, cayenne, and black pepper.
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6
Cook until the oysters just start to curl and are no longer opaque, and the liquor starts to evaporate, 3 to 5 minutes.
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7
Stir in the parsley and remove from the heat.
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8
In a separate pan, melt 2 tablespoons of butter over medium heat.
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9
Saute the artichoke hearts until just warmed through.
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10
Remove from the heat and spread in an even layer to completely cover the bottom of the casserole.
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11
In a separate pan, melt the remaining 3 tablespoons of butter over medium-high.
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12
Add the flour and stir constantly until thick, 2 minutes.
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13
Add the cream, and bring to a boil.
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14
Cook until thick, about 2 minutes.
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15
Remove from the heat and add to the oyster mixture, stirring to mix well.
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16
Stir in 1/4 cup of the cheese.
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17
Pour the mixture into the casserole on top of the artichoke hearts.
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18
Sprinkle the seasoned bread crumbs over the top of the casserole, and top with the remaining 1/4 cup Parmesan cheese.
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19
Bake until the top is bubbly and has a golden crust, 15 to 25 minutes.
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20
(If necessary, broil for 3 minutes to brown the top evenly.)
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21
Serve hot.
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22
Combine all ingredients thoroughly and store in an airtight jar or container.
