| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New import |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Posted to MM-Recipes Digest V4 #185 by BobbieB1@aol.com on Jul 18, 1997
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