Oyster Artichoke Ramekin
	3 dozen           raw oysters -- with liquid
	4 tablespoons     butter
	2 tablespoons     flour
	1 clove           garlic -- minced
	1 1/2 tablespoons chopped green onions -- 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
	Check oysters for shells, drain and reserve liquid. Cut oysters
	in half if large. Make roux with butter and flour. Stir together in 3
	quart saucepan over medium heat until color of peanut butter. Add oysters
	to roux. Stir over medium heat until edges curl. Add garlic, onion
	tops and artichokes. Slowly add 3/4 cup reserved oyster liquid and simmer
	10 minutes. Add sherry, then 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 400°F oven 10-15 minutes or until bubbly. 

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