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: preheat oven to 350. lightly grease a 9" casserole dish; set aside. drain the artichoke hearts and coarsely chop; set them aside. in a skillet, melt the 3 tbsp butter and sautee the onion and garlic until the onion is translucent. add the artichoke hearts/ lemon juice and the pepper. stir to mix well. pour into the prepared casserole dish. evenly sprinkle with both cheese. in a small bowl, mix together the cracker crumbs and the 3 tbsp melted butter; toss well. sprinkle the buttered cracker crumbs over the casserole. bake at 350 for about 30-35 minutes.