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. Place the lemon halves and 2 tbs of the olive oil in a large pot of boiling water. Add the artichokes and cook until tender, about 20 minutes.
2. Drain and allow to cool. Pull off the leaves, and scrape off the artichoke flesh at the ends. Dig out the inedible fuzzy choke with a spoon. Dice the artichoke heart. Set aside with the reserved scraped flesh.
3. Heat the oven to 450°. In a medium saute pan or skillet, heat 1 tbs olive oil and cook the pancetta until brown.
4. Add the remaining tablespoon of oil and the butter. Saute the green onions, garlic and parsley until tender, about 3-4 minutes.
5. Add the diced artichokes and lemon juice. If the dressing seems dry, add some oyster liquor to moisten. Sauté for about 2 minutes. Adjust seasonings.
6. Remove from heat, add ¼ cup of the bread crumbs and ¼ cup of the cheese and toss lightly.
7. Place 4 or 5 oysters into individual casseroles or ramekins. Top with the artichoke dressing, sprinkle with the remaining cheese and bread crumbs, and bake until browned, 10-15 minutes.
8. Serve with a drizzle of Hollandaise sauce over the dressing. Serves 4.