14 oz can artichoke hearts, drained and quartered
4 Tbsp butter
1 cup chopped scallions
½ cup chopped onion
1 clove garlic, minced
3 Tbsp flour
1 qt oysters with liquor
½ cup chopped fresh parsley
1 tsp Worcestershire sauce
1 Tbsp lemon juice
¼ tsp Tabasco sauce
½ 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 - 1½ 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 350º or until bread crumbs are browned and sauce is bubbly.