Creole Gratin Of Oysters And Artichoke Recipes

ELEGANT OYSTER AND ARTICHOKE SOUP

This silky concoction makes an elegant starter, or a light supper if paired with the Parisienne Bistro Crudité Plate (p. 102) or the Bayona House Salad with Balsamic Vinaigrette (p. 95) and a warm baguette. Oysters and artichokes are another favorite New Orleans combination. For your convenience I've called for canned artichoke hearts, but if you're feeling expansive (and industrious), use fresh artichoke hearts. Your efforts will be rewarded.

Yield makes 6 servings

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil or butter
1 medium onion, finely chopped
2 celery stalks, finely chopped
1 (12-ounce) can artichoke hearts, rinsed and chopped, or an equal amount of fresh hearts
1 garlic clove, minced
3 tablespoons flour
1/2 cup dry white wine
2 cups milk
1 pint oysters, drained (reserve the liquid) and coarsely chopped
1 cup heavy cream
4 scallions, minced
Salt and pepper
Hot sauce
Fresh lemon juice, as desired
Classic Croutons (p. 88), optional

Steps:

In a 2-quart saucepan, heat the olive oil over medium-high heat until it starts to sizzle. Add the onion, celery, artichoke hearts, and garlic and stir. Sauté for 5 minutes, then sprinkle with the flour and stir. Slowly whisk in the white wine, milk, and the oyster liquid. Bring to a boil, stirring or whisking, then add the cream, reduce heat, and simmer for about 10 minutes. Stir in the oysters, scallions, and a little salt and simmer about 5 more minutes. Season to taste with salt, pepper, and hot sauce. Add a squeeze of lemon and garnish with croutons.

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