Creole Gratin of Oysters and Artichokes
Ingredients
- 1 Tbs. olive oil
- 1/4 tsp crushed red pepper
- 1 cup chopped red onion
- 1 tsp. chopped garlic
- 2 tsp. fresh thyme, chopped a bit
- 2 Tbs. dry sherry
- Pinch black pepper
- Pinch salt
- 2 drops Tabasco
- 1/2 cup heavy whipping cream
- 2 tsp. flour
- 1/2 cup fresh chopped tomato
- 1/2 tsp. lemon juice
- 1 14-oz. can artichoke hearts, drained, rinsed, and quartered
- 1 pint fresh oysters, drained
- 1/2 cup fresh bread crumbs, lightly toasted
- 1/2 cup grated Swiss cheese
- Sprinkle of paprika
Instructions
- 1
Coat an oval gratin dish (about 12 by 8 inches) with butter or oil.
- 2
Heat the olive oil in a skillet over medium heat. When it shimmers, add the crushed red pepper, red onion and garlic and cook until the onion turns clear.
- 3
Add the sherry and bring to a boil for about a minute. Then add the thyme, salt and pepper, Tabasco, and cream. Return to a boil. Sprinkle in the flour and lightly whisk into the sauce.
- 4
Lower the heat and add the tomato, lemon juice, artichokes, oysters, and parsley. Agitate the pan to mix all the ingredients, then remove from the heat.
- 5
Pour the oyster mixture into the gratin dish. Sprinkle the top with bread crumbs, then Swiss cheese, and finally paprika.
- 6
Lower the oven to 375 degrees and bake the gratin about 25 minutes, till it bubbles around the edges and the top is browned.