Oyster Artichoke Ramekin         

 

Ingredients:
3 dozen raw oysters -- with liquid
4 tablespoons butter
2 tablespoons flour
1 clove garlic -- minced
1 1/2 tablespoons chopped green onions -- tops
6 artichoke hearts -- drained/chopped
1/4 cup dry sherry
1/2 cup Italian bread crumbs
1/2 teaspoon salt
1/4 teaspoon red pepper
1/8 teaspoon thyme
1/8 teaspoon oregano
6 slices lemon



Directions:
Check oysters for shell pieces; drain and reserve liquid. Cut oysters in half if large. Make roux with butter and flour. Stir together in 3 quart saucepan over medium heat until color of peanut butter. Add oysters to roux. Stir over medium heat until edges curl. Add garlic, onion tops and artichokes. Slowly add 3/4 cup reserved oyster liquid and simmer 10 minutes. Add sherry, then bread crumbs until consistency of a chowder (not too dry). Add salt, pepper, thyme and oregano.  Place mixture into individual ramekins with a slice of lemon on top.
Bake in preheated 400F oven 10-15 minutes or until bubbly.