Oyster Artichoke Casseroles

Oysters and chopped artichokes are cooked in individual ramekins with seasonings and bread crumbs. These little casseroles make a delicious party appetizer or New Year's Eve snack.

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes

Ingredients:

3 dozen raw oysters -- with liquid
4 tablespoons butter
2 tablespoons flour
1 clove garlic -- minced
1 1/2 tablespoons chopped green onion tops
6 artichoke hearts -- drained/chopped
1/4 cup dry sherry
1/2 cup Italian bread crumbs
1/2 teaspoon salt
1/4 teaspoon red pepper
1/8 teaspoon thyme
1/8 teaspoon oregano
6 slices lemon

Instructions:

Check oysters for shell pieces; drain and reserve liquid. Cut oysters in half if large. Make roux with butter and flour. Stir constantly in a large saucepan over medium heat until color of peanut butter. Add the oysters to roux. Stir over medium heat until edges curl. Add garlic, onion tops and artichokes. Slowly add 3/4 cup of the reserved oyster liquid and simmer 10 minutes. Add sherry and bread crumbs until consistency of a chowder (not too dry). Add salt, pepper, thyme and oregano.
Place mixture into individual ramekins with a slice of lemon on top.
Bake in preheated 400F oven 10-15 minutes or until bubbly.

Adapted from "Voila!" (Jr League of Lafayette, LA)