4 servings
1 pound standard oysters
6 artichoke hearts, chopped
2 cups dried French bread, small cubes
2 eggs
1 small onion, finely diced
4 ribs celery, finely diced
4 cloves garlic, chopped
2 heads shallots, chopped
1 stick butter
Bread crumbs, as needed
In saucepan, saute oysters until done. Strain liquid and reserve.
In skillet, saute garlic, shallots, onions and celery in butter until soft. Let ingredient cool slightly.
In a large mixing bowl, mix artichoke hearts, oysters, bread cubes, sauteed vegetables and eggs. Blend with rubber spatula or hands.
Add salt and pepper, and bread crumbs until you can form cakes with the mix.
Saute cakes in butter until golden brown. Turn and place in oven for five minutes. Remove from pan and serve with onion gravy.
-Steve Foulis of Steven W's Bistro
Nutritional information per serving: Calories, 391.5 ; protein, 15.7 grams; carbohydrates, 41 grams; total fat, 18.1 grams; cholesterol, 167.1 milligrams; saturated fat, 9.1 grams; dietary fiber, 1.6 grams; sodium, 823.3 milligrams; sugar, 1.6 grams; vitamin A, 274 retinol equivalents; vitamin C, 14.8 milligrams; calcium, 92.57 milligrams; iron, 9.3 milligrams; alcohol, 0 grams
© 2002, The State (Columbia, S.C.).
Distributed by Knight Ridder/Tribune Information Services.
