Artichoke And Oyster Casserole Food

OYSTER-ARTICHOKE CASSEROLE

Steps:

• reheat oven to 350º.
• Drain oysters and reserve liquid.
• Soak bread cubes in oyster liquid and chicken broth as needed. This mixture should be very moist.
• Warm oysters until they curl. Reserve.
• Saute onions, celery, garlic and green onions in butter.
• Add oysters, artichokes, bread cubes, thyme, salt, pepper and parsley. Cook 10-15 minutes.
• Pour into a 14 x 10 x 2-inch casserole.
• Sprinkle Absinthe and seasoned bread crumbs on top.
• Bake 20-30 minutes.

OYSTERS AND ARTICHOKE CASSEROLE

Steps:

• Cook artichoke hearts as directed on package.
• Place in a flat, buttered casserole.
• Cover with sautéed mushrooms.
• Cook oysters in their liquid until edges begin to curl.
• Drain thoroughly in colander, reserving liquid.
• Melt butter and sauté onion until tender; add parsley and cook a minute.
• Add flour, stirring until smooth.
• Add enough white wine to oyster liquid to make 1 1/2 cups.
• Add seasonings and stir constantly until thick.
• Add oysters and spoon mixture over artichokes and mushrooms.
• Arrange lemon slices over top; add a dash or two of paprika and bake at 350°F about 10 minutes or until bubbling.

ARTICHOKE AND OYSTER CASSEROLE

Steps:

• Fill a large pot with lightly salted water and add lemon juice. Bring to a boil, add artichokes and cook until artichokes are tender when pierced with a knife through the bottom, 30 to 40 minutes. Drain and allow to cool. Scrape fleshy part of each leaf into a bowl, discarding leaves. Using a small spoon or knife, remove prickly choke at center of base, then cut base into large chunks, adding it to bowl.
• In a large skillet over medium-low heat, melt 4 tablespoons butter. Add mushrooms and sauté just until mushrooms are tender and have released their liquid; do not allow pan to dry. Immediately transfer mushrooms and any liquid to a small bowl.
• Place a large skillet over medium-low heat and add 8 tablespoons butter. When butter has melted, add flour and stir until mixture is lightly browned. Add scallions, oysters and their liquor, and salt and pepper to taste. Simmer until oysters are firm, about 10 minutes.
• Preheat oven to 350 degrees. In a 9- to 10-inch round shallow baking pan or pie plate, spread artichoke pieces. Top with oyster mixture and mushrooms. Spread with an even layer of bread crumbs. Dot with small pieces of remaining 1 tablespoon butter. Bake until golden brown, 15 to 20 minutes. Serve hot on small plates.

STUFFED ARTICHOKE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Pulse together the cream cheese, lemon zest, garlic, 1/3 cup Parmesan, 1 teaspoon salt and a few grinds of black pepper in a food processor until smooth. Add the heavy cream and pulse until combined.
• Arrange 1 box of artichokes around the perimeter of a 4-quart oval casserole dish with the stems pointing inward. Arrange any remaining artichokes in the box in the center of the dish. Spoon half of the cream cheese mixture over the artichokes making sure that the edges of the artichokes around the border are not covered. Repeat with the remaining box of artichokes and cream cheese mixture.
• Mix together the panko, butter and remaining 1 tablespoon Parmesan in a small bowl. Sprinkle the breadcrumb mixture over the casserole making sure not to fully cover the exposed artichoke tips. Bake until the breadcrumbs are golden brown and the cheese sauce is bubbling around the edges, 25 to 30 minutes. Let sit for 10 minutes, then sprinkle with parsley and serve with lemon wedges on the side.

CHICKEN ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 375. Spray a baking dish with cooking spray.
• Melt 3 tbsp of olive oil in large skillet then brown the chicken and onion. Place the chicken and onions in baking dish then season with salt & pepper.
• Add remaining oil to a skillet & saute the mushrooms for 5 minutes. Sprinkle flour over the mushrooms then stir in broth and wine. Simmer until thick and smooth.
• Arrange artichokes around the chicken then pour mushroom sauce over top. Cover and bake for 40 minutes.

RICH AND CREAMY ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Combine mayonnaise, parmesan, garlic and pepper well; add artichoke hearts and mix.
• Pour into small greased casserole dish and bake at 350F for 10 minutes.
• Top with french fried onions and bake an additional 5 minutes, or until lightly browned.

OYSTERS AND ARTICHOKE CASSEROLE

Steps:

• 1. Cook artichoke hearts as directed on package; place in a flat, buttered casserole and cover with sauteed mushrooms.
• 2. Cook oysters in their liquid until edges begin to curl; drain thoroughly in colander, reserving liquid.
• 3. Melt butter and saute onion until tender; add parsley and cook a minute.
• 4. Add flour, stirring until smooth, then add enough white wine to oyster liquid to make 1 1/2 cups.
• 5. Add seasonings and stir constantly until thick, then add oysters and spoon mixture over artichokes and mushrooms.
• 6. Arrange lemon slices over top; add a pinch or two of paprika and bake at 350 degrees about 10 minutes or until bubbling.