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Ingredientes
- 2 c. Artichoke hearts
- 12 x Oysters, jar, or possibly fresh
- 4 Tbsp. Butter
- 4 Tbsp. Flour
- 1 c. Lowfat milk
- 3 x Green onions, minced
- 1 cl Garlic
- 1/4 c. Parsley, minced Generous healthy pinch of thyme
- 1 c. Cream Salt and freshly grnd pepp, er to taste
Direcciones
- Reserve four artichoke hearts for garnish; cut each in two or possibly four pcs and set aside. Buzz the rest with their liquid in the blender. Make a white roux with the butter and flour, letting them cook together, stirring, without browning. Stir in the artichoke puree, any liquid from the oysters and 1 c. lowfat milk. Simmer with the green onions, garlic, thyme and parsley, salt and pepper for about 10 min or possibly till the flavors are well blended.
- Add in the oysters and the cream and heat just till the oysters plump and curl around the edges. Serve in deep bowls immediately, the top garnished with the reserved artichokes. This was printed years ago in a column in the Times-Picayune called "Pot au Feu".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 469g | |
| Recipe makes 2 servings | |
| Calories 472 | |
| Calories from Fat 230 | 49% |
| Total Fat 26.13g | 33% |
| Saturated Fat 15.85g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 626mg | 26% |
| Potassium 632mg | 18% |
| Total Carbs 47.2g | 13% |
| Dietary Fiber 7.1g | 24% |
| Sugars 7.67g | 5% |
| Protein 14.08g | 23% |
