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Fennel Artichoke Roasted Oyster

Fennel Artichoke Roasted Oyster


  • ½ lb. Unsalted Butter
  • 2 Tbsp Garlic, chopped
  • 1 Cup Fresh Fennel Anise, small diced
  • 1 Cup Canned Quartered Artichoke Hearts, drained and chopped
  • 1/3 Cup Green Scallion Onions, sliced thin
  • 1/3 Cup Fresh Parsley, chopped
  • 2 Tbsp Pernod
  • ½ Cup Panko Breadcrumbs
  • 1/8 Tsp Red Ground Cayenne Pepper
  • ½ Tsp Coarse Kosher Salt
  • ½ Tsp Black Pepper
  • 6 Dozen Half Shell Oysters


  1. Heat medium rondo over medium high heat. Melt butter when hot and add garlic. Cook until garlic lightly toasted and then add diced fennel and cook until soft, about 5 minutes. Add chopped artichoke hearts and cool for about 2 minutes longer. Deglaze with Pernod. Let flame cook off alcohol. Add parsley, green onion and spices. Cook until wilted, about 2 minutes. Remove from heat and fold in breadcrumbs. Place in cooler to chill completely.
  2. Completely thaw the oysters on the half shell. Top each oyster with about 2 tbsp of fennel artichoke topping. Roast in 375°F oven for 8 minutes or until oyster cooked through and topping is golden brown. Serve on entree plate with lemon wedge and cocktail fork or on a platter as hors d'oeuvres. Rock salt works great to prevent oysters from sliding or rocking on the plate or platter. Makes 12 appetizers of 6 or 72 stationary hors d'oeuvres.

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