Ostriche Recipe
SOUTHERN ROASTED HALF SHELL OYSTERS, LEMON ARTICHOKE, DIMMIT COUNTY OLIVE OIL
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Oysters
Method
Preparation and Roasting
- 1
Prepare the Oysters
Preheat your oven to 400°F (200°C). Carefully shuck the oysters, ensuring to keep the oyster meat in the bottom shell. Place the shucked oysters on a baking sheet.
- 2
Make the Artichoke Mixture
In a mixing bowl, combine the canned artichoke hearts (drained and chopped), lemon juice, minced garlic, grated Parmesan cheese, and 2 tablespoons of Dimmit County olive oil. Mix well until all ingredients are thoroughly combined.
- 3
Season the Mixture
Add salt and black pepper to the artichoke mixture. Adjust seasoning according to your taste.
- 4
Fill the Oysters
Spoon the artichoke mixture evenly over each shucked oyster in the baking sheet, ensuring a generous amount covers the oyster meat.
- 5
Drizzle with Olive Oil
Drizzle the remaining 2 tablespoons of Dimmit County olive oil over the filled oysters for added richness.
- 6
Roast the Oysters
Place the baking sheet in the preheated oven and roast the oysters for about 10-12 minutes, or until the topping is golden and bubbly.
- 7
Garnish and Serve
Remove the oysters from the oven. Garnish with chopped fresh parsley before serving. Serve immediately with lemon wedges on the side.