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| OYSTER STUFFED ARTICHOKE BOTTOMS |
| 6 Servings |
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| INGREDIENTS |
18 Artichoke Bottoms (about 4 cans or jars)
1 Pine Shucked Oysters
1 c Japanese Bread Crumbs (Panko)
1/4 lb Pancetta (diced)
1/4 lb Butter
1/4 c Finely Diced Yellow Onion
2 T Finedly Diced Celery
2 T Finely Diced Red Bell Pepper
2 T Finely Diced Green Bell Pepper
1 t Minced Garlic
1 c Lemon Tabasco Beurre Blanc (recipe follows)
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| METHOD: |
| Render diced pancetta over medium heat in a skillet, once crisp
remove and add butter to drippings.
Sweat the onions, celery and bell peper until soft and add
garlic, remove to a bowl and add the bread crumbs, season
with a bit of salt and pepper and just a pinch of cayenne.
Place an oyster into each of the artichoke bottoms, (if small use
2 oysters for each) and top with the bread crumb mixture.
Bake in a preheated 350 degree oven for 5-7 minutes, until the
crumbs are nicely browned.
To serve: 3 stuffed artichokes per person drizzled with the
Tabasco Lemon Beurre Blanc. |
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