Shelly's Recipe

OYSTERS ROCKEFELLER DIP II

Category: Dips - Cold

1 lb oysters, roughly chopped
2 (8 1/2 oz) cans artichoke hearts, drained
1/4 lb butter
1/2 cup diced onions
1/4 cup diced celery, red and yellow bell pepper
2 tbsp minced garlic
1/4 tsp nutmeg
2 cups chopped spinach
1/2 cup flour
2 cups chicken stock (see recipe)
1 pint heavy whipping cream
1 oz dry white wine
Garlic, cayenne pepper, salt and black pepper to taste
1/4cup sliced green onions
1/4 cup chopped parsley
2 cups grated Parmesan cheese
1/2 tsp chopped basil

Rinse artichokes well under cold water to remove brine. In a food processor, chop artichokes coarsely then remove and set aside.

In a 2-quart heavy-bottom saute pan, melt butter over medium-high heat and add onions, celery, bell peppers and minced garlic. Saute 3-5 minutes or until wilted. Add artichokes, chopped spinach and nutmeg and blend well. Stir and cook 5 additional minutes. Sprinkle in flour and blend well to form a white. Be careful not to brown. Add stock and cream, 1 cup at a time, whisking constantly until a thick cream sauce is achieved. Reduce heat to simmer.

Add wine and season to taste using salt, peppers and garlic. Simmer approximately 15 minutes or until a thick cream sauce consistency returns, stirring occasionally to keep from scorching. If the mixture becomes too thick, additional whipping cream or stock may be added to reach desired consistency.

Add green onions and parsley then fold in lump crabmeat. Cook 5 minutes then remove from heat. Fold in Parmesan cheese and basil. Adjust seasonings with salt and pepper if necessary. Place mixture in a chafing dish and serve warm with garlic croutons or crackers.