Oyster-Artichoke Pan Roast
Cover artichoke hearts with water and bring to a simmer. Keep warm.
Heat 4 tablespoons butter or margarine in a medium skillet and saute scallions, onion and garlic until tender. Sprinkle on flour and saute another 3 minutes to cook flour.
While vegetables are cooking, poach oysters in their liquor (add a little water, if necessary) until edges curl and they plump up. Drain oysters, reserving liquid.
Add 1 to 1 ½ cups of oyster liquid to vegetables. Add parsley, Worcestershire sauce, lemon juice, Tabasco sauce, and salt. Simmer until thickened. Place oysters and artichokes in shallow casserole and cover with sauce. (Can be prepared ahead of time up to this point)
Melt 2 tablespoons butter or margarine in skillet and toss with breadcrumbs until well coated.
Sprinkle over contents of casserole. Bake for 15 to 20 minutes at 350 degrees or until breadcrumbs are browned and sauce is bubbly.