Creole Gratin of Oysters and Artichokes

Instructions

1. 1

   Coat an oval gratin dish (about 12 by 8 inches) with butter or oil.

2. 2

   Heat the olive oil in a skillet over medium heat. When it shimmers, add the crushed red pepper, red onion and garlic and cook until the onion turns clear.

3. 3

   Add the sherry and bring to a boil for about a minute. Then add the thyme, salt and pepper, Tabasco, and cream. Return to a boil. Sprinkle in the flour and lightly whisk into the sauce.

4. 4

   Lower the heat and add the tomato, lemon juice, artichokes, oysters, and parsley. Agitate the pan to mix all the ingredients, then remove from the heat.

5. 5

   Pour the oyster mixture into the gratin dish. Sprinkle the top with bread crumbs, then Swiss cheese, and finally paprika.

6. 6

   Lower the oven to 375 degrees and bake the gratin about 25 minutes, till it bubbles around the edges and the top is browned.