Oysters Gabie

Ingredients

• 16 to 20 large oysters and their liquor
• 1 lemon, halved
• 4 tbs olive oil
• 2 large artichokes
• 4 ounces pancetta, finely diced
• 1 tbs butter
• ¼ C + 2 tbs dry bread crumbs
• ¼ C + 2 tbs Parmesan cheese, grated
• ¼ C green onions, chopped (white portion only)
• 1 tbs garlic, minced
• 2 tbs fresh parsley, minced
• Salt to taste
• Pepper to taste

Directions

1. Cook Artichokes: Bring a large pot of water to a boil. Add lemon halves and 2 tbs olive oil, then add artichokes and cook ~20 minutes, until tender. Drain and cool slightly.
2. Prep Artichokes: Pull off leaves and scrape the tender flesh from their ends. Remove and discard the fuzzy choke. Dice the artichoke hearts and combine with the reserved scraped flesh; set aside.
3. Prep Oven: Preheat oven to 450°F.
4. Cook Pancetta: In a medium sauté pan, heat 1 tbs olive oil and cook pancetta until browned.
5. Sauté Aromatics: Add remaining 1 tbs olive oil and butter, then green onions, garlic, and parsley. Sauté 3-4 minutes, until tender.
6. Add Artichokes: Stir in diced artichokes and lemon juice. If the mixture seems dry, add a little oyster liquor to moisten. Sauté ~2 minutes and adjust seasoning.
7. Finish Dressing: Remove from heat and fold in ¼ C breadcrumbs and ¼ C cheese.
8. Assemble: Place 4-5 oysters in individual casseroles or ramekins. Top with the artichoke dressing. Sprinkle with remaining cheese and breadcrumbs.
9. Bake: Bake 10-15 minutes, until browned and bubbling.
10. Serve: Drizzle with Hollandaise sauce and serve immediately with French bread.

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