From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Melt butter in a Dutch oven. Add chopped onions and cook until transparent. Add garlic and parsley and cook 2 to 3 minutes. Add oysters and cook 3 or 4 more minutes. Add drained, quartered artichoke hearts and cook for a few more minutes. Add oyster liquor, cream of mushroom soup and bay leaf. Cook for 20 minutes. Prepare 30 minutes or so before serving to allow flavors to penetrate. Salt and pepper to taste.
SERVES: 4 - 6
- 1/2 cup butter
- 1 large onion, chopped
- 1 bunch green onions, chopped
- 2 pods garlic, pressed
- 2 Tablespoons parsley, chopped
- 2 dozen oysters
- 2 (1-pound) cans of artichoke hearts
- 1 cup oyster liquor or water
- 1 (10-3/4 ounce) can cream of mushroom soup
- 1 bay leaf
- Salt and pepper
TO PREPARE:
Melt butter in a Dutch oven. Add chopped onions and cook until transparent. Add garlic and parsley and cook 2 to 3 minutes. Add oysters and cook 3 or 4 more minutes. Add drained, quartered artichoke hearts and cook for a few more minutes. Add oyster liquor, cream of mushroom soup and bay leaf. Cook for 20 minutes. Prepare 30 minutes or so before serving to allow flavors to penetrate. Salt and pepper to taste.
SERVES: 4 - 6
