Creole Gratin of Oysters with Artichokes and Fresh Herbs
| Yield: | 1 Servings |
| Categories: |
| 1 | tb | Olive oil |
| 1/8 | ts | Crushed red pepper |
| 1/3 | c | Chopped red onion |
| 1 | ts | Chopped garlic |
| 2 | ts | Fresh thyme; chopped a bit |
| 2 | tb | Dry sherry |
| 1 | pn | Black pepper |
| 1 | pn | Salt |
| 2 | dr | Tabasco |
| 1/2 | c | Heavy whipping cream |
| 2 | ts | Flour |
| 1/2 | c | Fresh chopped tomato |
| 1/2 | ts | Lemon juice |
| 1 | cn | (14-oz.) artichoke hearts; drained, rinsed, and quartered |
| 1 | pt | Fresh oysters; drained |
| 1/3 | c | Fresh chopped parsley |
| 1/2 | c | Fresh bread crumbs; lightly toasted |
| c | Grated Swiss cheese | |
| Sprinkle of paprika |
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