Oysters Gabie Recipe

Name: Oysters Gabie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon, halved; 4 tablespoons olive oil; 2 large artichokes; 4 ounces pancetta, finely diced; 1 tablespoon butter; ¼ cup green onion, chopped (white part only); 1 tablespoon garlic, peeled and minced; 2 tablespoons fresh parsley, minced; salt and pepper; ¼ cup dry breadcrumbs, plus; 2 tablespoons dry breadcrumbs; ¼ cup parmesan cheese, grated; 2 tablespoons parmesan cheese, grated; 20 large oysters, liquor reserved; 2 egg yolks; 2 tablespoons dry white wine (Chardonnay, Pinot Grigio or Sauvignon Blanc will all work); 1 tablespoon lemon juice (fresh is best); salt, to taste; 1 pinch cayenne; 1 cup butter, clarified; water, as needed

Servings: persons

1 lemon, halved
4 tablespoons olive oil
2 large artichokes
4 ounces pancetta, finely diced
1 tablespoon butter
¼ cup green onion, chopped (white part only)
1 tablespoon garlic, peeled and minced
2 tablespoons fresh parsley, minced
salt and pepper
¼ cup dry breadcrumbs, plus
2 tablespoons dry breadcrumbs
¼ cup parmesan cheese, grated
2 tablespoons parmesan cheese, grated
20 large oysters, liquor reserved
2 egg yolks
2 tablespoons dry white wine (Chardonnay, Pinot Grigio or Sauvignon Blanc will all work)
1 tablespoon lemon juice (fresh is best)
salt, to taste
1 pinch cayenne
1 cup butter, clarified
water, as needed

1
Bring a large pot of water to the boil.
2
Place the lemon and 2 tablespoons of the olive oil in pot.
3
Add artichokes and cook until tender, about 20 minutes; drain and cool.
4
Pull off the leaves and scrape off the pulp at the base; dig out the choke with a spoon and dice the remaining heart.
5
Set to the side.
6
Preheat oven to 450F.
7
Heat 1 tablespoon olive oil in a skillet and cook pancetta until golden; add remaining oil and butter.
8
Saute onions, garlic and parsley until tender; add diced artichokes and lemon juice (if more moisture is needed, add oyster liquor).
9
Season and remove from the heat.
10
Add 1/4 cup bread crumbs and 1/4 cup cheese; toss lightly.
11
Place 4 or 5 oysters into each of 4 individual casserole dishes.
12
Top with artichoke dressing and sprinkle with remaining cheese and bread crumbs.
13
Bake until golden, about ten minutes.
14
Top with hollandaise.
15
For the hollandaise sauce: Whisk the egg yolks, wine, lemon juice, salt and cayenne in the top of a double boiler until thick, about 5 (take care not to overcook the eggs).
16
Add the clarified butter in a thin stream, continually whisking until all the butter is incorporated.
17
If the sauce is too thick, thin with a little warm water added 1 tablespoon at a time.
18
Adjust seasoning and serve.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 lemon, halved, 4 tablespoons olive oil, 2 large artichokes, 4 ounces pancetta, finely diced, and more.

Yes, Oysters Gabie falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oysters Gabie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions