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Preheat oven to 350 degrees...
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1.
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Saute chopped scallions (green onions) in butter.
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2.
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Add flour to make a lightly browned roux.
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3.
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Stir in water from drained oysters, and additional clam juice or water to make a sauce the consistency of a white sauce.
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4.
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Cut oysters into small bite-sized pieces and add to the sauce along with boiled artichoke hearts that have been cut to the same size.
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(If you started with cooking whole artichokes, also add some of the scrapings from the leaves.)
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5.
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Season with salt, pepper, and a dash of Tabasco, to taste.
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6.
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Simmer gently for about ten minutes to cook the oysters.
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7.
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Drop this insipid-looking goo into a small ramekin.
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( I use small shells I got at Cost Plus.)
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8.
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Cover with buttered bread crumbs/Parmesan cheese mixture and place in a hot oven for browning.
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(It is the browned bread crumbs that make this look as appetizing as it is.
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Trust me!)
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9.
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The time in the oven and temperature can vary, depending on whether you have made them ahead and they are chilled.
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The object of the baking is to heat through, while browning the bread crumbs a bit.
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Serve hot!
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**
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** The oven temp and cook time varies greatly depending on how you dish them up.
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When I put a small serving on one of the little shells, it doesnt take long for them to heat through and brown the crumbs a few minutes at 350 degrees.
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If, however, it is a larger serving in a larger ramekin, it might take 15-20 minutes.
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(Afraid I let my nose do the timing on these!)
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Preparation of this recipe is very forgiving.
