| 1 | Tbs. olive oil |
| 1/4 | teaspoon crushed red pepper |
| 1 | cup chopped red onion |
| 1 | teaspoon chopped garlic |
| 2 | teaspoons fresh thyme, chopped a bit |
| 2 | Tbs. dry sherry |
| pinch(s) black pepper | |
| pinch(s) salt | |
| 2 | drops Tabasco |
| 1/2 | cup heavy whipping cream |
| 2 | teaspoons flour |
| 1/2 | cup fresh chopped tomato |
| 1/2 | teaspoon lemon juice |
| 14 to 1 | ounce can artichoke hearts, drained, rinsed, and quartered |
| 1 | pint fresh oysters, drained |
| cup fresh chopped parsley | |
| 1/2 | cup fresh bread crumbs, lightly toasted |
| 1/2 | cup grated Swiss cheese |
| Sprinkle of paprika |
Preheat oven to 400 degrees.
1. Coat an oval gratin dish (about 12 by 8 inches) with butter or oil.
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. 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. 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. Pour the oyster mixture into the gratin dish. Sprinkle the top with bread
crumbs, then Swiss cheese, and finally paprika.
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.