by 
 |
| From Nola Cuisine Images – (reedited) |
This recipe is inspired by two greats: Drago’s Charbroiled Oysters, and the late great Warren Leruth’s Oyster Artichoke Soup. Anyone who has had the pleasure of tasting Oyster Artichoke Soup in New Orleans knows that Ersters and Artichokes go together like Tomatoes and Basil; perfectly.
So after making my version of Drago’s Charbroiled Oysters, I got to thinking about an artichoke sauce with some of the elements of the Drago’s dish.
Folks at Mr. Lake’s, please note that I wasn’t foolish enough to make only half a dozen this time. Only foolish enough to only make just one dozen. 🙂
Chargrilled Oysters with Artichoke Sauce
1 Dozen Oysters on the half shell (My Quicktime Video on How to Shuck an Oyster)
1 Recipe Artichoke Garlic Cream Sauce (below)
Lemon Wedges
Grilled Ciabatta (brushed with Extra Virgin Olive Oil, salted, grilled, then rubbed with a garlic clove.)
Artichoke Garlic Cream Sauce Recipe
2 Tbsp Unsalted Butter
2 Green Onions, thinly sliced
1 Tbsp Garlic, minced
4 Tbsp White Wine
1 13.75 oz can Artichoke Hearts, drained rinsed and chopped
1 Pint Heavy Cream
3 Tbsp grated Pecorino Romano
1 dash Worcestershire Sauce
3 dashes Crystal Hot Sauce
2 tsp Fresh Lemon Juice
Kosher salt and Cayenne to taste
Sweat the onions and garlic in the butter for 2-3 minutes. Add the white wine and reduce until mostly evaporated.
Add the chopped artichoke hearts and cook for 2-3 minutes.
Add the Cream and reduce until slightly thickened; add the romano cheese.
Add the worcetsershire, hot sauce, and lemon juice. Season to taste with salt and cayenne.
Makes enough sauce to generously cover 1 dozen Oysters.
To Grill the Oysters:
Heat a gas or charcoal grill until very hot. Place the oysters on the grates, grill until the liqour in the shells starts to bubble. Top each with the above sauce. Grill on high until sauce gets very bubble and reduces, and the edges are nicely browned. Serve with lemon wedges and grilled Ciabatta.
More Oyster Recipe on this site:
Drago’s Style Charbroiled Oysters
Oysters Bienville
Oysters on the Half shell
Check out my ever growing Index of Creole & Cajun Recipes to see all of the recipes on this site!
by
We do something a little diiferent when we are fishing in Venice. Its definately a riff on Drago’s, but we use scallop shells and then add basically a seafood sampler, shrimp, crab, oysters, whatever fish is handy, scallops are also excellent, marinate them all, and then do the butter, lemon, garlic, chesse slather on the grill thing. Totally awesome. Follow that up with a standing rib roast in the set and forget and you are buisness. ch
Mmmm, that looks good enough to eat, and I don’t like oysters. I bet that sauce would be great on a pasta with the prawns I just bought, though.
Keep ’em coming, Danno!
Very nice site.
Thx so much and please keep posting!
Cordially,
t.