Creole Gratin of Oysters and Artichoke

posted for ZWT 5

• Ready In: 45 mins
• Serves: 4-6
• Yields: 1 gratin

Ingredients

• 1  tablespoon olive oil
• 1⁄4 teaspoon crushed red pepper flakes
• 1  cup  chopped red onion
• 1⁄4 cup  chopped celery
• 1  teaspoon  chopped garlic
• 2  teaspoons fresh thyme, chopped a bit
• 2  tablespoons dry sherry
• 1  pinch black pepper
• 1  pinch salt
• 2  drops Tabasco sauce
• 1⁄2 cup heavy whipping cream
• 2  teaspoons flour
• 1⁄2 cup  chopped fresh tomato
• 1⁄2 teaspoon lemon juice
• 1 (14 ounce) can artichoke hearts, drained, rinsed, and quartered
• 1  pint  fresh  oyster, drained
• 1  cup  chopped fresh parsley
• 1⁄2 cup  fresh breadcrumb, lightly toasted
• 1⁄2 cup  grated swiss cheese
• 1  dash paprika

Directions

1. Preheat oven to 400 degrees. Coat an oval gratin dish (about 12 by 8 inches) with butter or oil.
2. Heat the olive oil in a skillet over medium heat. When it shimmers, add the crushed red pepper, red onion, celery, and garlic and cook until the onion turns clear. Add the sherry and bring to a boil for about a minute. Then add the thyme, salt and pepper, Tabasco, and cream. Return to a boil. Sprinkle in the flour and lightly whisk into the sauce.
3. Lower the heat and add the tomato, lemon juice, artichokes, oysters, and parsley. Agitate the pan to mix all the ingredients, then remove from the heat.
4. Pour the oyster mixture into the gratin dish. Sprinkle the top with bread crumbs, then Swiss cheese, and finally paprika. Lower the oven to 375 degrees and bake the gratin about 25 minutes, till it bubbles around the edges and the top is browned.