Best Oyster Artichoke Casserole Recipes

ARTICHOKE AND OYSTER CASSEROLE

Steps:

• Fill a large pot with lightly salted water and add lemon juice. Bring to a boil, add artichokes and cook until artichokes are tender when pierced with a knife through the bottom, 30 to 40 minutes. Drain and allow to cool. Scrape fleshy part of each leaf into a bowl, discarding leaves. Using a small spoon or knife, remove prickly choke at center of base, then cut base into large chunks, adding it to bowl.
• In a large skillet over medium-low heat, melt 4 tablespoons butter. Add mushrooms and sauté just until mushrooms are tender and have released their liquid; do not allow pan to dry. Immediately transfer mushrooms and any liquid to a small bowl.
• Place a large skillet over medium-low heat and add 8 tablespoons butter. When butter has melted, add flour and stir until mixture is lightly browned. Add scallions, oysters and their liquor, and salt and pepper to taste. Simmer until oysters are firm, about 10 minutes.
• Preheat oven to 350 degrees. In a 9- to 10-inch round shallow baking pan or pie plate, spread artichoke pieces. Top with oyster mixture and mushrooms. Spread with an even layer of bread crumbs. Dot with small pieces of remaining 1 tablespoon butter. Bake until golden brown, 15 to 20 minutes. Serve hot on small plates.

OYSTER-ARTICHOKE CASSEROLE

Steps:

• reheat oven to 350º.
• Drain oysters and reserve liquid.
• Soak bread cubes in oyster liquid and chicken broth as needed. This mixture should be very moist.
• Warm oysters until they curl. Reserve.
• Saute onions, celery, garlic and green onions in butter.
• Add oysters, artichokes, bread cubes, thyme, salt, pepper and parsley. Cook 10-15 minutes.
• Pour into a 14 x 10 x 2-inch casserole.
• Sprinkle Absinthe and seasoned bread crumbs on top.
• Bake 20-30 minutes.