Baked Oyster Artichoke Spread

2 tablespoons extra-virgin olive oil

2 tablespoons butter

1 teaspoon minced fresh garlic

1/4 cup minced celery

6 tablespoons flour

2 pints fresh oysters, drained (reserve liquid)

2 (15-oz.) cans artichoke hearts, drained and chopped

1 teaspoon dried thyme

1 cup heavy cream

2 tablespoons chopped parsley

Salt and crushed red pepper, to taste

1 cup buttered Panko breadcrumbs

Extra chopped parsley, or garnish

Toasted French Bread Rounds

Heat the oil and butter in LeCrueset pot.

Stir in the garlic and celery and cook or 3 minutes, without browning.

Stir in the flour and cook for 2 minutes without browning.

Measure 1 cup of oyster liqueur and whisk in.

Stir in the artichoke hearts, thyme, cream and parsley.

Season to taste.

Pour into a shallow LeCreuset baking dish.

Top with the buttered bread crumbs.

Bake in a 400 º F. oven until bubbly and  crumbs are golden.

Serve hot with toasted French bread rounds.