Oyster-Artichoke Pan Roast
Recipe type: Soups and Stews
Serves: 4
  • 14 ounces artichoke hearts in water, drained; and quartered
  • 6 Tablespoons butter
  • 1 Cup chopped green onions
  • 1/2 Cup chopped onion
  • 1 clove minced garlic
  • 3 Tablespoons flour
  • 1 Quart shucked oysters with their liquor
  • 1/2 Cup chopped fresh parsley
  • 1 teaspoon Worcestershire sauce
  • 1 Tablespoon lemon juice
  • 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; 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 degrees 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.
Each year McIlhenny Company sponsors a national Tabasco Community Cookbook Awards competition. The very first winner, in 1990, was From a Lighthouse Window, published by the Chesapeake Bay Maritime Museum in St. Michael's, Maryland. One of the standout recipes was this marvelous dish, teaming oysters with artichokes.
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