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Add a photoServings: 12
Ingredients
- 4 x globe atichokes
- 1 x lemon halved
- 24 x oysters (or possibly more)
- 60 gm butter
- 4 stalk celery finely minced
- 8 x spring onions finely minced
- 1 x bay leaf
- 1 sprg thyme
- 2 x tbspflour
- 300 ml whipping cream
- 1 x salt and pepper
Directions
- With a sharp knife pare the leaves off the artichokes cut off the stems and carefully scrapeoffthe choke leaving nothing but the naked bases.
- Wipe cut surfaces with a lemon as you work to prevent excess browning.
- As you finish each one drop pcs into a bowl of water acidulated with lemon juice.
- Now simmer in water again acidulated with lemon till just tender.
- Drain coolslightly and dice.
- Reserve.
- Open the oysters reserving and straining their liquor and make up to 650ml (lil): with water.
- Heat the butter in a heavy pan and add in the celery spring onions and herbs.
- Stir then cover and sweat over a low beat for 10 min.
- Sprinkle over the flour and stir.
- Gradually pour in the oyster liquor stirring constantly.
- Bring up to the boil and simmer for 15 min.
- Remove the bay leaf and thyme stalk and stir in the whipping cream and the artichokes.
- Simmer for a few min then slip in oysters.
- Simmer for 4060 seconds longer just long sufficient to hard the oysters then taste and season adding salt only if necessary.
- Serve immediately.
- Serves 46
- You can order a crate of oysters from Loch Fyne Oysters call 01499 600-264 for details
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 12 servings | |
| Calories 103 | |
| Calories from Fat 82 | 80% |
| Total Fat 9.27g | 12% |
| Saturated Fat 5.63g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 95mg | 4% |
| Potassium 110mg | 3% |
| Total Carbs 3.59g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.53g | 0% |
| Protein 2.1g | 3% |
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