Title: Oyster-Artichoke Ramekins
Categories: Blank
Yield: 4 Servings
| 1 | | (15-oz) can artichoke |
| | | Hearts |
| 1 1/2 | tb | Flour |
| 3 | tb | Butter, plus extra for |
| | | Broiling |
| | | Oysters and for top of |
| | | Ramekins |
| 1/4 | ts | Hot sauce |
| 2 | tb | Paprika, plus extra for tops |
| | | Of Ramekins |
| 1/2 | ts | Thyme |
| 3/4 | ts | Salt |
| 3/4 | ts | Pepper |
| 2 | | Dozen oysters with liquid |
| 1 | tb | Chopped pimento |
| 1 | | Clove garlic, minced |
| 2 | tb | Sherry |
| 1 | c | Bread crumbs |
Preheat oven to 450 F. Mash or puree artichoke hearts in a food processor.
Brown flour in butter over medium heat, stir constantly. Add seasonings,
oyster liquid and artichokes. Broil oysters in a little butter until they
curl. Add oysters to artichoke mixture along with pimento and garlic. Add
sherry, mixing well. Place mixture in ramekins, top with bread crumbs and
dot with butter. Sprinkle with paprika. Brown in oven for 10 minutes. Makes
4 to 6 servings. By Gerald Edgerton on May 18, 1996