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 degrees. thaw and squeeze dry 2 10 oz. pkgs. frozen spinach. drain canned artichokes and chop. grate parmesan. in a bowl, combine spinach, artichokes, cream, salt, pepper and 1/3 cup parmesan. in another bowl, with mixer at medium speed, beat cream cheese until fluffy, occasionally scraping bowl. reduce speed to low and gradually add milk, mixing just until well blended. spoon spinach mixture into shallow 1 1/2 quart casserole or 8" by 8" glass baking dish. pour cream cheese mixture evenly over spinach mixture. sprinkle with remaining 1/3 cup parmesan. bake 25-30 minutes or until edges bubble and top is golden.