7 On Fulton: Baby Artichokes With Louisiana Oysters And Bacon
Chef David English

15 Louisiana oysters
15 Baby Artichokes
8 cloves garlic
1/3 cup extra virgin olive oil
10 pearl onions
1 bunch thyme
1 cup white wine
1 cup water
2pz crispy bacon

Method: Clean Artichokes and leave in lemon water to preserve the color. On low heat, infuse the extra virgin olive oil with the garlic and pearl onions. After 10 minutes add the thyme and artichokes. Season with salt and stir for 1 minute to coat with the flavored olive oil. Add the white wine and simmer for 5 minutes to cook off the wine flavor. Cover the artichokes with water and turn to a very low simmer and cook until the artichokes are tender. To finish the dish, add the oysters to the artichoke liquid and quickly poach to desired doneness. Top with crispy bacon.

"And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce".

Two wines suggest for this dish are -- a 2004 Naia, a crisp summer wine from Spain, and a Sierra Cantabria. You can chill this red wine.

All wines featured on the NewsChannel 6 Cooking Today segments can be found at Martin's Wine Cellar. For detailed information or wine suggestions, contact Martin's Wine Manager, Cedric Martin.