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Artichoke Corn And Oyster Gratin

Natural.Foodie's picture
Ingredients
  Heavy cream 1 Cup (16 tbs)
  Oysters 8 (With Their Liquor Reserved)
  Dijon mustard 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper white 1 Pinch
  Fresh lemon juice 2 Teaspoon
  Cooked artichokes 2 Large, cut into 10 wedges each (Bottom)
  Cooked fresh corn/Frozen corn kernels 6 Tablespoon
  Unsalted butter 2 Tablespoon
  White bread crumbs 2⁄3 Cup (10.67 tbs) (Coarse And Fresh)
  Hot red pepper flakes 1⁄2 Teaspoon, finely chopped
Directions

1. Preheat the oven to 425°. In a heavy, medium saucepan, bring the cream and oyster liquor to a boil over moderately high heat. Cook until reduced by half, about 15 minutes. Remove from the heat.
2. Season the sauce with the mustard, salt, white pepper and lemon juice. Add the artichokes and corn and toss to coat with sauce. Spoon one-quarter of this mixture into each of two 1/2-cup ramekins. Put 4 oysters in each and cover with the remainder of the artichoke-corn mixture.
3. In a small skillet, melt the butter over moderate heat until sizzling. Add the bread crumbs and red pepper flakes and saute until the crumbs have absorbed the butter, about 1 minute.
4. Sprinkle the buttered crumbs over the tops of the ramekins, dividing evenly. Place on a cookie sheet and bake in the middle of the oven for about 5 minutes, until the sauce is bubbling and the crumbs are browned.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Artichoke
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
6

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