Oyster-Artichoke Casserole

Ingredients

• 4 dozen oysters
• 1 (7 ounce) package pepperidge farms bread cubes
• chicken broth
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 garlic cloves, minced (optional)
• 1/4 cup chopped green onion
• 3/8 cup butter
• 2 (14 ounce) cans artichoke hearts, drained and quartered
• 1/2 teaspoon thyme
• salt and pepper
• 1/2 cup parsley
• 2 tablespoons absinthe
• seasoned bread crumbs

Directions

1. 1

   reheat oven to 350º.

2. 2

   Drain oysters and reserve liquid.

3. 3

   Soak bread cubes in oyster liquid and chicken broth as needed. This mixture should be very moist.

4. 4

   Warm oysters until they curl. Reserve.

5. 5

   Saute onions, celery, garlic and green onions in butter.

6. 6

   Add oysters, artichokes, bread cubes, thyme, salt, pepper and parsley. Cook 10-15 minutes.

7. 7

   Pour into a 14 x 10 x 2-inch casserole.

8. 8

   Sprinkle Absinthe and seasoned bread crumbs on top.

9. 9

   Bake 20-30 minutes.