-
1
Preheat the oven to 350 degrees.
-
2
Drain the oysters, reserving the liquor.
-
3
Put the oyster liquor into a 1-cup measuring cup and add enough water, if necessary, to make 1 cup liquid.
-
4
Bring a large pot of water to a boil with the 2 tablespoons of salt and half the lemon juice.
-
5
Cook the artichokes until tender, then remove from the water and set aside to cool.
-
6
Using a spoon, scrape the meat from the tough outer artichoke leaves into a bowl and discard the leaves.
-
7
Pull off the tender inner leaves and reserve them whole.
-
8
Remove the fuzzy choke from the artichoke bottom, chop the bottom into medium dice, and reserve.
-
9
In a skillet, melt the stick of butter until it bubbles.
-
10
Add the flour and cook, stirring often, to form a loose blond roux.
-
11
Add the green onion and cook until tender.
-
12
Add the reserved oyster liquor and mushrooms.
-
13
Bring to a light boil, reduce heat to a simmer, and cook until the mushrooms are tender and the liquid is very thick.
-
14
Add the oysters and cook for 2 minutes more.
-
15
Season to taste with Tabasco, salt, and pepper.
-
16
Scatter the reserved artichoke leaves and meat evenly in a baking dish.
-
17
Pour the sauced oyster mixture over the artichokes and top with bread crumbs.
-
18
Dot the top with the remaining butter and bake until the bread crumbs are browned and the rapid bubbling of the liquid contents has begun to slow, 12-15 minutes.
-
19
Allow to cool for about 5 minutes.
