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Corinne Dunbar's Oyster-artichoke Casserole

  • Yield: 6 to 8 servings.


  • 4 artichokes, boiled in salted water with the juice of one lemon. When cooled, drain off the water
  • One and one-half tablespoons all-purpose flour
  • 1 stick butter
  • 3 tablespoons minced green onions
  • One and one-half dozen oysters in their liquor
  • One 7-ounce can mushrooms, chopped and the liquid
  • Salt and pepper to taste
  • One-half cup breadcrumbs


  • Scrape each artichoke leaf and cut the hearts into large pieces. Set aside. In a preheated dry frying pan (on a low flame), stir the flour until lightly browned. Set aside. Melt the butter (in a skillet). Add the onions and saut about 5 minutes. Add the flour to the butter mixture. Stir until smooth. Mix in the remaining ingredients, except the artichokes and breadcrumbs. Simmer for 10 minutes. Place the artichokes in a casserole. Add the oyster mixture and top with the breadcrumbs. Dot with butter and bake in a 350-degree oven for 15 to 20 minutes.