In a sauté pan over medium high heat add olive oil, garlic, red onion, artichoke, green onion, salt, and pepper. Cook for 3-4 minutes.
Now pour in white wine and add Italian seasonings to the pan. Reduce heat to simmer and cook for 2-3 minutes, just long enough to burn the alcohol taste from the wine.
Remove from heat and slowly add ¼ cup of the Parmesan cheese and breadcrumbs to thicken to desired level.
Pre-heat oven to 375 degrees. Place some dry beans on the bottom of an oven proof dish. This will stop the stuffed oysters on a shell from sliding around.
Spoon a portion of the artichoke stuffing on each oyster followed by a sprinkle of the remaining Parmesan cheese.
Bake for 10-15 minutes. Remove from the oven and enjoy!
Ingredients
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.