OYSTERS AND ARTICHOKE PAN ROAST

Ingredients:
24 Louisiana oysters
4 artichoke hearts (reserve leaves for garnish)
2 shallots diced
1 large tomato diced
1/4 cup diced fennel
1/4 cup diced leeks
1/4 cup white wine
1/2 tsp. each tarragon, basil and thyme
2 ounces butter
salt and pepper to taste

Chef: Kevin Visard, Indigo

In a 10-inch skillet saute shallots, fennel and leeks in oil till clear. Add oysters and tomatoes and cook until the edges of oysters are curled. Remove oysters and keep warm. Add wine and artichoke and reduce liquid by half. Add herbs and seasonings to taste and swirl in butter. Remove artichoke and place on plates. Return oysters to pan and heat through. Divide sauce evenly over artichokes and serve. Serves 4. "And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce."