Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: 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.

Target recipe: if frozen artichokes are used, cook according to instructions. do not overcook. drain the artichokes, and place them on bottom of a 3-quart casserole. squeeze as much moisture as possible from the spinach, and layer it on top of the artichokes. in an electric mixer blend the cream cheese, mayonnaise, and butter or oil until light and fluffy. gradually beat in the milk, and spread this mixture over the top of the spinach. sprinkle with pepper and the cheese. bake, uncovered, at 375 degrees for 40 minutes, or until the top is lightly browned. you can refrigerate this dish after putting it together and before baking it, but if it is chilled, slightly increase the baking time.