- 3 large artichokes
- 1 teaspoon [5 ml] salt
- 18 large oysters, with juice
- 6 large mushrooms, sliced
- 2 tablespoons [30 ml] minced onion
- 1 tablespoon [15 ml] chopped parsley
- 4 tablespoons [60 ml] butter
- 2 tablespoons [30 ml] flour
- Salt and pepper, to taste
|
- Arrange artichokes in a large kettle; add 2 inches [5 cm] water and 1 teaspoon [5 ml] salt.
- Bring to boil over high heat, lower heat, cover and simmer for approximately 45 minutes, until artichokes' hearts are tender but still firm.
- Drain and cool artichokes; remove leaves and scrape meat.
- Cut hearts into 1 inch [2.5 cm] cubes; set aside.
- In a cold, heavy frypan, brown flour; set aside.
- In another heavy frypan, melt butter; add onion and mushrooms; sauté until lightly brown, approximately 5 minutes.
- Away from heat, add browned flour and parsley.
- Mix; add juice from oysters and simmer for 10 minutes.
- Season.
- Add oysters to hot mixture and let cook until oysters start to curl.
- Take away from heat; keep warm.
- Equally divide artichokes'cubes and leaves among 6 individual moulds.
- Pour oysters/ mushrooms mixture in moulds, making sure to have 3 oysters in each.
- Bake in oven at 350°F [180°C] for 10 to 15 minutes.
|
