Oyster-Artichoke Pan Roast |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||||
| INGREDIENTS: | ||
| 1 14-ounce can artichoke hearts in water, drained and quartered | 6 tablespoons butter or margarine | 1 cup chopped green onions |
| 1/2 cup chopped onion | 1 garlic clove, minced | 3 tablespoons flour |
| 1 quart shucked oysters with their liquor | 1/2 cup chopped fresh parsley | 1 tablespoon lemon juice |
| 1 teaspoon Worcestershire sauce | 1/4 teaspoon Tabasco pepper sauce | 1/2 teaspoon salt |
| 1 cup fresh bread crumbs | ||
| 1 | In a small pan, cover the artichoke hearts with water and bring to a low simmer. meanwhile, in a medium skillet heat 4 tablespoons of the butter and saute the green onions, onion, and garlic until tender, about 3 minutes. Sprinkle on the flour and saute, stirring, for another 3 minutes. While the vegetables are cooking, bring the oysters and their liquor to a simmer in a medium pan, adding a little water, if necessary. Poach gently for 1 or 2 minutes, or until their edges curl and they plump up. Drain the oysters, reserving the liquor. Add 1-1/4 cups of the liquor to the vegetables. Add the parsley, Worcestershire sauce, lemon juice, Tabasco sauce, and salt, and simmer until thickened. |
| 2 | Drain the artichokes, and put the oysters and artichokes in a shallow casserole. Cover them with the sauce. The recipe can be prepared ahead of time up to this point. |
| 3 | Preheat the oven to 350 F. In a skillet, melt the remaining 2 tablespoons butter and toss with the bread crumbs until they are well coated. Sprinkle the crumbs over the casserole. Bake for 15 to 20 minutes, or until the bread crumbs are browned and the sauce is bubbly. |