Serves 6. Recipe is from “Jambalaya,” the cookbook of the Junior League of New Orleans.
2 artichokes, boiled
3 1/2 dozen oysters
1 1/2 cups oyster liquid
1 stick butter
2 tbls. flour
1/2 cup finely chopped green onion
1/2 tsp. minced garlic
1/4 tsp. salt
1?8 tsp. pepper
1/2 tsp. thyme
1/4 tsp. Tabasco sauce
1 tsp. Worcestershire sauce
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese
6 to 8 thin lemon slices
1. Separate artichoke leaves from heart. Reserve 24 leaves. Scrape remaining leaves and mash pulp with a fork. Coarsely chop artichoke hearts.
2. Boil oysters in their liquid until edges curl up, 3 to 5 minutes. Drain, reserving 2 cups liquid.
3. In a heavy sauce pan, melt butter and add flour. Stir until brown. Add onions and garlic and cook 3 minutes. Add liquid and simmer 15 minutes. Add salt, pepper, thyme, Tabasco, and Worchestershire sauce. Add scrapings, oysters and hearts; simmer 10 minutes.
4. Spoon oyster mixture into individual ramekins and sprinkle with bread crumbs and cheese. Recipe can be made ahead up to that point. Bake 15 minutes in preheated 350-degree oven, then broil for an additional 3 to 5 minutes.
Garnish each ramekin with a lemon slice and surround with artichoke leaves for dipping.