Oysters and artichokes
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Artichokes | |
| 6 | Dozen oysters | |
| 1 | pint | Oyster liquor; more if necessary |
| 3 | tablespoons | Flour |
| ⅓ | cup | Shallots, finely chopped |
| 6 | slices | Lemon with dash of paprika |
| ½ | cup | Parsley, chopped fine |
| pinch | Of thyme | |
| Salt to taste | ||
| Cayenne to taste | ||
| 1 | large | Clove garlic, crushed |
Directions
Boil the artichokes. Remove hearts and slice thinly; scrape the leaves. Put into a buttered casserole. This may be done early and refrigerated until needed. Melt butter in heavy iron pan over low heat, then stir flour in slowly. Add shallots and cook until soft.
Add oyster liquor, herbs and seasonings and simmer for 20 minutes.
Add oysters and cook slowly 4 or 5 minutes, until the edges curl.
Pour mixture over the artichokes in the casserole, and put lemon slices over all. Bake in preheated oven until very hot. Garnish with a few artichoke leaves around the edge if desired. Submitted By MICHAEL ORCHEKOWSKI On 08-03-95