Oysters Dunbar
Ingredients
- 4 large artichokes
- 2 Tbs. salt
- Juice of one lemon
- 2 Tbs. flour
- 1 stick, plus 2 Tbs. butter
- 1/4 cup thinly-sliced green onion
- 1/4 tsp. Tabasco
- 2 dozen oysters
- Oyster water, up to one cup
- 1/2 cup bread crumbs
- Salt and pepper
Instructions
- 1
Bring a large pot of water to a boil with 2 Tbs. salt and half the lemon juice. Cook the artichokes until tender, then remove from the water and allow to cool.
- 2
Scrape the meat from the outer artichoke leaves. When you get to the hearts, pull them apart and keep the whole leaves. Also chop the artichoke bottom into medium dice.
- 3
In a skillet, heat the stick of butter until it bubbles, and stir in the flour to form a loose blonde roux. Add the green onions and cook until tender.
- 4
Lower the heat to medium-low. Add the oyster water and whisk until the pan contents are as thick as molasses. Add the oysters, and cook for another two 2 minutes. Add salt, pepper, and Tabasco to taste.
- 5
Scatter the reserved artichoke pieces in a baking dish. Add the skillet contents. Top with bread crumbs. Bake in a 350-degree oven for about 12-15 minutes, until the bread crumbs are browned and the rapid bubbling of the liquid contents has begun to slow.
- 6
Allow to cool for about five minutes. Serve in small dishes with pasta Bordelaise, or as an appetizer.