See Also: Casseroles · Cooking Club · Fish and Seafood · Vegetable Dishes
Artichoke and Oyster Casserole
From Dorothy McNett's recipes at www.dorothymcnett.com. Beautiful presentation! If you prefer, substitute clams or mussels or other seafood in season, or use a combination.
4 artichokes, cooked (see my recipe under Artichokes)
2 cups milk
1/2 cup half and half
1/2 cup unsalted butter
1/2 cup all purpose unbleached flour
2 - 3 dozen shucked oysters, drained
1/2 - 1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
dash of Tabasco
1 teaspoon Worcestershire sauce
1/4 cup marsala or sherry
1/2 teaspoon olive oil or butter
1/2 - 1 cup bread crumbs
Cook artichokes ahead of time and when cool enough to handle, remove the leaves and reserve them. Remove and discard the thistle. Finely dice the artichoke hearts and set aside. In glass measuring cup, combine milk and half and half. Microwave 1 minute to warm it nicely. Set aside. In heavy bottomed saute pan, melt butter and whisk in the flour. Heat and whisk for a few minutes over low heat until it is just beginning to take on a bit of color. Remove from heat and slowly whisk in the warmed milk to make a smooth roux. Return to medium heat, whisk and cook until it is beginning to thicken a bit. Add oysters, salt, pepper, tabasco, worcestershire and marsala or sherry. Simmer gently about 5 minutes. Add chopped artichoke hearts. Brush olive oil or butter into bottom of casserole, pour in the mixture. Arrange the reserved artichoke leaves all around the edge of the dish. Sprinkle with bread crumbs. Bake at 350 degrees for about 10 minutes.
Recipe created 2010-05-10.
