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.