| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
New Orleans |
Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
|
Dozen raw oysters; shucked |
| 1/2 |
|
Stick butter |
| 4 |
|
Shallots; chopped |
| 1 |
ts |
Lemon juice (up to) |
| 8 |
|
Unseasoned artichoke hearts; mashed |
|
|
Salt |
|
|
Pepper |
| 1/2 |
c |
Italian bread crumbs |
|
|
Parmesan cheese |
INSTRUCTIONS
Place oysters, single layer, in a 9x9 dish or larger depending upon the
size of the oysters. Saut. shallots in butter. Add lemon juice, salt and
pepper to taste, if desired. Pour over oysters. Top each oyster with some
mashed artichoke. Top with bread crumbs. Sprinkle Parmesan cheese over all.
Bake at 375° for 15 to 20 minutes Yield: 4 servings.
STEVE CANONE
NEW ORLEANS, LA
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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