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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw


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This recipe for OYSTER ARTICHOKE PAN ROAST, by , is from Barb's Favorites, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



14 oz can artichoke hearts, drained and quartered
4 Tbsp butter
1 cup chopped scallions
cup chopped onion
1 clove garlic, minced
3 Tbsp flour
1 qt oysters with liquor
cup chopped fresh parsley
1 tsp Worcestershire sauce
1 Tbsp lemon juice
tsp Tabasco sauce
tsp salt
2 Tbsp butter
1 cup fresh bread crumbs

Cover artichoke hearts with water and bring to simmer. Keep warm. Heat 4 Tbsp
butter in medium skillet and sautee scallions, onion and garlic until tender. Sprinkle
on flour and sautee another 3 minutes to cook flour. While vegetables are cook-
ing, poach oysters in their liquor (add water if necessary) until edges curl and they plump up. Drain oysters, reserving liquid. Add 1 - 1 cups oyster liquid to
vegetables, Add parsley, Worcestershire sauce, lemon juice, Tabasco sauce, salt.
Simmer until thickened.

Place oysters and artichokes in shallow casserole and cover with sauce (can be
prepared ahead of time up to this point). Melt 2 Tbsp butter in skillet and toss with
bread crumbs unrtil well coated. Sprinkle over contents of casserole. Bake 15 - 20
minutes at 350 or until bread crumbs are browned and sauce is bubbly.


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