Description

A revised New Orleans favorite! Artichokes and oysters braised in a cream sauce then baked with bread crumbs and Parmesan cheese.

Ingredients

• 2  Ounce(s) Weight Extra Virgin Olive Oil
1
• 1  Tea Spoon(s) Shallots, minced
2
• 1/2  Cup(s) Artichoke Hearts
3
• 1 ½ one_half Tea Spoon(s) Creole Seasoning
4
• 2  Fluid ounce(s) Chablis
5
• 4  Fluid ounce(s) Heavy Cream, reduced
6
• 12  Each Oysters, shucked
7
• 2  Tea Spoon(s) Parmesan Cheese
8
• 2  Tea Spoon(s) Bread Crumbs, plain
9

Directions

1. Preheat oven to 400 degrees
2. Heat sauté pan and add olive oil
3. Add artichokes and shallots, cook until shallots are translucent
4. Deglaze with the Chablis
5. Add the reduced cream
6. Bring to a simmer then add the oysters
7. simmer one minute and pour into a casserole
8. Top with breadcrumbs and Parmesan
9. Bake until golden brown, approximately 6 minutes