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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Oyster Artichoke Casserole Recipe

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This recipe for Oyster Artichoke Casserole is from A Collection of My Favorite Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound unsalted butter
2 bunches green onions, chopped
1/2 stalk celery, chopped
2 green bell peppers, chopped
1/4 cup garlic cloves, minced
1 gallon oysters with juice
1 tablespoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried sweet basil
1/2 teaspoon dried oregano
4 (14-ounce) cans artichoke bottoms, cut into thin slices
3 cups white roux (melted butter whisked until smooth with white flour)
1 24-ounce box plain bread crumbs
Directions:
Directions:
Melt butter in a large pot and saute’ onions, celery, bell peppers and garlic on medium fire until soft. Add oysters with their liquid, seasonings and artichoke slices, then continue cooking over a low fire for about one hour, until reduced.
Slowly begin adding the white roux, stirring constantly. Keep adding just until the mixture thickens enough. Add the bread crumbs evenly; stir. Cook slowly for a few minutes until it separates from the bottom of the pot or reaches desired consistency.
Place in a large ovenproof casserole and sprinkle with bread crumbs and parsley. Place in the oven for 15 minutes before serving. The casserole may be frozen, well covered.
Number Of Servings:
Number Of Servings:
40

 

 

 

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