Oysters Gabie

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Greg Sonnier of Gabrielle, featured in The Louisiana New Garde television series.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lemon, halved
• 4  tablespoons olive oil
• 2  large artichokes
• 4  ounces pancetta, finely diced
• 1  tablespoon butter
• 1⁄4 cup green onion, chopped (white part only)
• 1  tablespoon garlic, peeled and minced
• 2  tablespoons fresh parsley, minced
•  salt and pepper
• 1⁄4 cup  dry breadcrumbs, plus
• 2  tablespoons  dry breadcrumbs
• 1⁄4 cup parmesan cheese, grated
• 2  tablespoons parmesan cheese, grated
• 20  large  oysters, liquor reserved

• Hollandaise sauce

• 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

Directions

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 450°F.
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.