Oysters Gabie

This marvelous appetizer was created by Chef Greg Sonnier at his New Orleans restaurant Gabrielle; both the restaurant and the dish are named after Greg and Mary Sonnier's daughter.

Place the lemon halves and 2 tablespoons of the olive oil in a large pot of boiling water. Add the artichokes and cook until tender, about 20 minutes.

Drain and allow to cool. Pull off the leaves, and scrape off the artichoke flesh at the ends. Dig out the inedible fuzzy choke with a spoon; dice the artichoke heart. Set aside with the reserved scraped flesh.

Heat the oven to 450F. In a medium saute pan or skillet, heat 1 tablespoon olive oil and cook the pancetta until brown; add the remaining tablespoon of oil and the butter. Saute the green onions, garlic and parsley unitl tender, about 3-4 minutes. Add the diced artichokes and lemon juice. If the dressing seems dry, add some oyster liquor to moisten. Saute for about 2 minutes. Adjust seasonings. Remove from heat, add 1/4 cup of the bread crumbs and 1/4 cup of the cheese and toss lightly.

Place 4 or 5 oysters into individual casseroles or ramekins. Top with the artichoke dressing. Sprinkle with the remaining cheese and bread crumbs. Bake until browned, 10-15 minutes. Serve with a drizzle of Hollandaise sauce over the dressing. Serves 4.


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Chuck Taggart   (e-mail chuck)