Broiled Oyster and Artichoke Gratin
- Yield: 6 serving plates
- Servings: 6
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
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This information is per serving.
Broiled oyster and artichoke gratin. Very delicious and easy dish. Ready in 20 minutes!
- 1 can (14 oz(420 ml) artichoke hearts, drained
- 1/2 cup finely grated Parmesan cheese
- 1 tablespoon fresh Italian flat-leaf parsley leaves
- 1 clove garlic, peeled
- 1/8 teaspoon cayenne pepper
- 2 tablespoon extra virgin olive oil
- 1/2 cup dry breadcrumbs
- 2 tablespoons unsalted butter
- 24 chucked oysters, drained and liquid reserved
- freshly ground black pepper
- olive oil for drizzling
In a food processor, combine artichokes, Parmesan cheese, parsley, garlic, cayenne pepper, and olive oil. Process until artichokes are finely chopped and the mixture is blended about 10 minutes. Add bread crumbs and pulse twice. Scrape down sides of the bowl and pulse twice again. Set artichoke mixture aside.
In a large nonstick skillet, melt butter over medium-high heat. Add oysters in one layer and fry until the edges curl, about 1-2 minutes(Don't overcook.) Remove fried oysters from the heat.
Using a slotted spoon, transfer 4 cooked oysters to each ramekin. Add 3 tablespoons reserve oyster liquid to each ramekin and spread, tablespoons artichoke mixture over top. Season to taste with black pepper.
Drizzle with butter mixture from the pan and olive oil. Broil for 5 minutes or until tops brown and oysters are bubbling. Serve broiled oyster and artichoke gratin immediately.