Oyster Stew With Artichokes Recipes

GRILLED OYSTER AND ARTICHOKE STEW

Steps:

• 1 Prepare the grill for direct heat
• 2 If using a gas grill, preheat to high (450 degrees)
• 3 Place the wood chips in a smoker box or foil packet poked with a few fork holes to release the smoke; set it between the grate and the briquettes, close to the flame
• 4 When you see smoke, reduce the heat to medium-high (375 to 400 degrees)
• 5 If using a charcoal grill, light the charcoal or briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat
• 6 For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 or 5 seconds
• 7 Using long-handled tongs, place the hardwood chunk on the coals, but over to the side
• 8 Once the wood chunk catches fire and smoke appears, close the lid and leave the top vents about half open
• 9 Have ready a spray water bottle for taming any flames
• 10 Carry the oysters to the grill on a rimmed baking sheet
• 11 (You will use it to carry the hot oysters back to the kitchen
• 12 ) Arrange the oysters on the grill; close the lid and cook for 2 minutes with the top vents half open
• 13 Transfer the oysters to the baking sheet, being careful to spill as little of their liquor as possible
• 14 (They might not have much liquor; that's okay
• 15 ) Let cool
• 16 Melt the butter in a large pot over medium heat
• 17 Stir in the scallions, celery and garlic; cook for 3 to 5 minutes, until just softened, then stir in the artichokes and cook for 2 minutes
• 18 Sprinkle the flour over the pot's ingredients and stir to coat; cook for about 1 minute, then add the salt, clam juice, chicken broth
• 19 Worcestershire sauce, cayenne pepper and thyme
• 20 Reduce the heat to low; cook for 1 hour, stirring occasionally
• 21 Pour the vermouth and any oyster liquor from the shells and baking sheet into the pot
• 22 Cook for 10 minutes, then stir in the half-and-half and milk
• 23 Coarsely chop the cooled oysters and add them to the pot; cook for 2 minutes, stirring; make sure the stew does not come to a boil
• 24 (Discard the shells
• 25 ) Remove from the heat
• 26 The stew can be served right away, or you can let it cool, then refrigerate it for at least 8 hours and up to overnight
• 27 To serve, reheat the soup over low heat until warmed through
• 28 Garnish with fresh thyme leaves, if desired

ELEGANT OYSTER SOUP

Steps:

• In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.
• In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.
• Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat.
• Whisk in cream and add oysters; bring to a simmer, but do not boil.

OYSTER STEW WITH ARTICHOKES

Steps:

• Heat butter in a large, heavy saucepan. Add shallots and saute slowly until tender but not brown. Drain the oysters, reserving the liquor and add them to pan, tossing briefly in the butter. Add the artichokes and toss in the butter as well.
• Add three-fourths cup of the oyster liquor, the milk, cream, salt, Worcestershire sauce, vermouth and pepper. Cook very gently, barely at a simmer, about 20 minutes, just until the oysters have curled around the edges and are beginning to float.
• Check seasonings, ladle into warm bowls and dust each serving with paprika. Serve with oyster crackers or toast.

OYSTER STEW

Steps:

• Heat butter in a saucepan over medium-low heat. Add onion and celery; cook until softened, about 8 minutes. Do not brown. Add milk, cream, salt, cayenne, white pepper, and liquor. Bring just to a boil; cook, barely simmering, 5 minutes. Add oysters; cook just until edges curl, 3 to 4 minutes. Garnish with paprika; hot sauce, if using; and crackers. Serve.

ARTICHOKE AND OYSTER CASSEROLE

Steps:

• Fill a large pot with lightly salted water and add lemon juice. Bring to a boil, add artichokes and cook until artichokes are tender when pierced with a knife through the bottom, 30 to 40 minutes. Drain and allow to cool. Scrape fleshy part of each leaf into a bowl, discarding leaves. Using a small spoon or knife, remove prickly choke at center of base, then cut base into large chunks, adding it to bowl.
• In a large skillet over medium-low heat, melt 4 tablespoons butter. Add mushrooms and sauté just until mushrooms are tender and have released their liquid; do not allow pan to dry. Immediately transfer mushrooms and any liquid to a small bowl.
• Place a large skillet over medium-low heat and add 8 tablespoons butter. When butter has melted, add flour and stir until mixture is lightly browned. Add scallions, oysters and their liquor, and salt and pepper to taste. Simmer until oysters are firm, about 10 minutes.
• Preheat oven to 350 degrees. In a 9- to 10-inch round shallow baking pan or pie plate, spread artichoke pieces. Top with oyster mixture and mushrooms. Spread with an even layer of bread crumbs. Dot with small pieces of remaining 1 tablespoon butter. Bake until golden brown, 15 to 20 minutes. Serve hot on small plates.

OYSTER-ARTICHOKE SOUP

Steps:

• Drain oysters, reserving 1 cup liquid.
• Cut each oyster into fourths.
• Melt butter in a Dutch oven over medium heat.
• Add onions and next 3 ingredients; cook, stirring constantly, until green onions are tender.
• Add flour, stirring until blended.
• Cook 1 minute, stirring constantly.
• Gradually stir in reserved 1 cup oyster liquid and chicken broth.
• Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.
• Remove and discard bay leaves.
• Add oysters, artichoke hearts and parsley; simmer, uncovered, 10 minutes.
• Stir in cream and cook just until thoroughly heated.
• Serve immediately.

ARTICHOKE BEEF STEW

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil in batches., Transfer to a 3- or 4-qt. slow cooker with a slotted spoon. Gradually add consomme to the pan, stirring to loosen browned bits. Stir in the onions, mushrooms, wine, garlic and dill. Pour over beef., Cover and cook for low for 7-8 hours or until tender. Stir in the artichokes; cook 30 minutes longer or until heated through. Serve with noodles.

OYSTERS AND ARTICHOKE CASSEROLE

Steps:

• Cook artichoke hearts as directed on package.
• Place in a flat, buttered casserole.
• Cover with sautéed mushrooms.
• Cook oysters in their liquid until edges begin to curl.
• Drain thoroughly in colander, reserving liquid.
• Melt butter and sauté onion until tender; add parsley and cook a minute.
• Add flour, stirring until smooth.
• Add enough white wine to oyster liquid to make 1 1/2 cups.
• Add seasonings and stir constantly until thick.
• Add oysters and spoon mixture over artichokes and mushrooms.
• Arrange lemon slices over top; add a dash or two of paprika and bake at 350°F about 10 minutes or until bubbling.