Title: Oyster Artichoke Ramekin
Categories: Appetizer Regional Seafood
Yield: 6 Servings
| 3 | | Raw oysters; with liquid |
| 4 | tb | Butter |
| 2 | tb | Flour |
| 1 | cl | Garlic; minced |
| 1 1/2 | tb | Chopped green onions; tops |
| 6 | | Artichoke hearts; dr ained/chopped |
| 1/4 | c | Dry sherry |
| 1/2 | c | Italian bread crumbs |
| 1/2 | ts | Salt |
| 1/4 | ts | Red pepper |
| 1/8 | ts | Thyme |
| 1/8 | ts | Oregano |
| 6 | sl | Lemon |
Recipe by: from "Voila!" (Jr League of Lafayette, LA) Check oysters for
shells, drain and reserve liquid. Cut oysters in half if large. Make roux
with butter and flour. Stir together in 3 quart saucepan over medium heat
until color of peanut butter. Add oysters to roux. Stir over medium heat
until edges curl. Add garlic, onion tops and artichokes. Slowly add 3/4
cup reserved oyster liquid and simmer 10 minutes. Add sherry, then bread
crumbs until consistency of a chowder (not too dry). Add salt, pepper,
thyme and oregano. Place mixture into individual ramekins with a slice of
lemon on top. Bake in preheated 400F oven 10-15 minutes or until bubbly.