Cassie’s Ruminations

Baked Oysters with Artichoke Dressing

I saw this recipe on Elizabeth’s Edible Experience and just had to make it right away. Shaun’s out for some late nights with work, so I get to experiment in the kitchen, and this has many ingredients that I love that he isn’t too fond of, such as artichokes, oysters, and Parmesan 🙂 I modified it a bit as it was just me eating tonight, and my version is below. The dressing could easily be divided into two servings, but I love artichokes, so I kept the whole can. It was a very filling and tasty meal.

I too was introduced to oysters at a very early age by my dad. All of my extended family lives in the Pacific Northwest, and we were visiting my dad’s mom one summer. We went to Mo’s Chowder House, and Dad got a raw oyster cocktail and encouraged me to try one. Mom and Grandma were disgusted and tried to tell me I didn’t have to try it. This only encouraged me, as I wanted to be brave, and to gross out my cousins 😉 I tried it, loved it, and have loved them ever since!

Baked Oysters with Artichoke Dressing
Serves 1

For the dressing:
½ tbsp olive oil
2 oz pancetta, finely diced
¼ Tbsp butter
1 large clove garlic, pressed
2 tbsp finely chopped parsley
1 14-oz can quartered artichoke hearts
Juice from 1 small lemon
2 tbsp panko breadcrumbs
2 tbsp Parmesan cheese

8 oz medium to large oysters (fresh), drained

For the topping:
1 tbsp panko breadcrumbs
1 tbsp Parmesan cheese

Preheat oven to 450 degrees F.

Heat the olive oil in a large skillet over medium high heat. Add the pancetta and cook until crisp. Add the garlic and parsley and stir to combine. Cook for another minute or until the garlic is turning golden and is fragrant. Add the artichoke hearts and cook for another two to three minutes. Add the lemon juice and stir to combine. Remove from the heat. Add the bread crumbs and Parmesan and stir again to combine.

Place the oysters in a single layer in the bottom of an oven safe dish. Spoon the dressing on top and sprinkle with the additional panko and parm.

Bake for 12-15 minutes or until the top is nicely brown and the oyster liquor is bubbling.

Serve hot.