louisiana oyster and artichoke stew

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Cooking receipe to make louisiana oyster and artichoke stew under category General Recipes. You may find some video clips related to this receipe below.

louisiana oyster and artichoke stew

4 globe atichokes

1 lemon halved

16 to 24 oysters (or more)

60g butter

4 stalks of celery finely chopped

8 spring onions finely chopped

1 bay leaf

1 sprig thyme

2 tbspflour

300ml whipping cream

salt and pepper

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 pieces into a bowl of water acidulated with lemon juice.

Now simmer in water again acidulated with lemon until just tender.

Drain coolslightly and dice.

Reserve.

Open the oysters reserving and straining their liquor and make up to 650ml (l~il}: : with water.

Melt the butter in a heavy pan and add the celery spring onions and herbs.

Stir then cover and sweat over a low beat for 10 minutes.

Sprinkle over the flour and stir.

Gradually pour in the oyster liquor stirring constantly.

Bring up to the boil and simmer for 15 minutes.

Remove the bay leaf and thyme stalk and stir in the whipping cream and the artichokes.

Simmer for a few minutes then slip in oysters.

Simmer for 4060 seconds longer just long enough to firm 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 600264 for details

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