Italy

Tag Archive | "artichokes"

Oyster Artichoke Soup


On my first adult visit to New Orleans, I started things off with lunch at Galatoire’s, which remains among the city’s finest restaurants. I can still remember my first taste of Oyster Artichoke Soup, with its intoxicating mix of oyster brine, tangy artichoke and butter. You could make this recipe with unshucked oysters and fresh artichokes, as Galatoire’s does. I find myself to be lazier and prefer the ease of this version from “La Bouche Creole,” a souvenir I picked up on that trip.

Oyster Artichoke Soup

2 dozen oysters and their water
2 bunches shallots, chopped (about 6 large or 8 medium shallots)
1/2 pound butter
3 tablespoons flour
1 (14-ounce) can artichoke hearts
2 bay leaves
Salt, to taste
White pepper, to taste

Poach the oysters in their own water. Strain, reserving water, and set aside.

Sauté the shallots in melted butter. When they are transparent, add the flour. Mix well, stirring constantly, for 5 minutes. add oyster water and the juice from the artichoke hearts. Pour in additional water to make enough for eight to 10 diners. Add 2 bay leaves, and salt and white pepper, to taste. Slowly bring to a boil. Chop the oysters and artichoke hearts and add to the soup. Cook for a few more minutes and serve.

Makes 8 to 10 servings.

From “La Bouche Creole” by Leon E. Soniat Jr.

Posted in RecipesComments Off on Oyster Artichoke Soup

Cajun Shrimp and Artichoke Dip


This spicy dip can be made 1 day in advance.

Cajun Shrimp and Artichoke Dip

1 cup mayonnaise
1 cup sour cream
2 teaspoons Cajun Seasoning (see below) or salt-free store-bought seasoning
8 ounces cooked, peeled and deveined shrimp, coarsely chopped
2 (6-ounce) jars marinated artichoke hearts, drained and chopped
1/3 cup drained and coarsely chopped sun-dried tomatoes
3 scallions, white and green parts, finely chopped
Salt, to taste
Freshly ground black pepper, to taste

Cajun Seasoning
2 tablespoons sweet paprika
1 tablespoon dried basil
1 tablespoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper

For dip: Mix the mayonnaise, sour cream and Cajun Seasoning in a medium bowl. Add the shrimp, artichokes, sun-dried tomatoes and scallions, mixing well. Season with salt and pepper. Cover and refrigerate to blend the flavors, at least 1 hour or overnight.

[amazon-product]0060002239[/amazon-product]For Cajun Seasoning: Mix paprika, basil, thyme, onion powder, garlic powder, black pepper and cayenne pepper together. Makes about 1/3 cup. Use as a seasoning for dips, popcorn, salads, grilled foods and in Cajun and Creole cooking.

What to dip: potato chips, tortilla chips, baguette slices, crostini, flatbread crisps, carrot sticks, celery, sticks, cherry tomatoes, cucumber slices, mushroom caps and zucchini slices.

From “Dip It” by Rick Rodgers

Posted in RecipesComments Off on Cajun Shrimp and Artichoke Dip