Best Oyster Stew With Artichokes Recipes

OYSTER-ARTICHOKE SOUP

Steps:

• Drain oysters, reserving 1 cup liquid.
• Cut each oyster into fourths.
• Melt butter in a Dutch oven over medium heat.
• Add onions and next 3 ingredients; cook, stirring constantly, until green onions are tender.
• Add flour, stirring until blended.
• Cook 1 minute, stirring constantly.
• Gradually stir in reserved 1 cup oyster liquid and chicken broth.
• Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.
• Remove and discard bay leaves.
• Add oysters, artichoke hearts and parsley; simmer, uncovered, 10 minutes.
• Stir in cream and cook just until thoroughly heated.
• Serve immediately.

OYSTER STEW WITH ARTICHOKES

Steps:

• Heat butter in a large, heavy saucepan. Add shallots and saute slowly until tender but not brown. Drain the oysters, reserving the liquor and add them to pan, tossing briefly in the butter. Add the artichokes and toss in the butter as well.
• Add three-fourths cup of the oyster liquor, the milk, cream, salt, Worcestershire sauce, vermouth and pepper. Cook very gently, barely at a simmer, about 20 minutes, just until the oysters have curled around the edges and are beginning to float.
• Check seasonings, ladle into warm bowls and dust each serving with paprika. Serve with oyster crackers or toast.

ELEGANT OYSTER AND ARTICHOKE SOUP

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.