Veal Fettuccini with Oysters and Artichokes

12 Medium oysters in their liquor

1 1/4 C. cold water -- added to oysters

and set aside 2 Sticks butter or oleo

1 C. artichoke hearts -- quartered

3 veal cutlets (very thin -- cut

into 1/4-inch julienne strips) 1/2 Lb. fettuccini noodles

1 Can evaporated milk

1/2 C. chopped green onions

Seasoned Flour Mix: 1/4 C. flour

1 1/2 Tsp. salt

1 1/4 Tsp. white pepper

1 Tsp. onion powder

1/2 Tsp. cayenne pepper

1/2 Tsp. paprika

Combine seasoning mix. Add slices of veal and toss. In large nonstick skillet, melt 1 stick butter. Cook veal very fast, about 5 minutes. Quarter artichokes. Add artichokes, green onions and rest of flour mix to veal. Add 3 tablespoons more butter. Cook 2 minutes. Stir in 1/4 cup oyster water. Cook 1 minute. Add remaining oyster water and 4 tablespoons butter and the evaporated milk. Cook about 3 minutes. Stir lightly; add oysters and 4 tablespoons butter until melted. Cook about 5 minutes to cook oysters. Add cooked noodles. Turn off burner, set 5 minutes. To serve roll pasta and arrange oysters and veal on each serving. Delicious.