Oysters Brownefeller

Oysters Brownefeller

by Alton Brown

1 T unsalted butter

3/4 cup onion, chopped

3/4 cup celery, chopped

1 t salt

1 T garlic, minced

1 24-oz. can artichoke hearts, drained and chopped

1 cup breadcrumbs

2 t lemon zest, finely chopped

1/2 t black pepper, ground

1 t dried oregano

24 oysters on the half shell

Preheat the oven to 425 F. Melt the butter in a 12-inch saute pan over medium heat. Increase the heat slightly and add the onion, celery, and 1/2 t salt; sweat for 5-7 minutes. Add the garlic and cook for an additional 1-2 minutes. Reduce the heat to low and add the artichokes, bread crumbs, lemon zest, remaining 1/2 t salt, pepper, and oregano. Continue cooking for 2-3 minutes, then remove from the heat and set aside.

Place the oysters on a sheet pan and divide the bread mixture evenly among them. Place in the oven for 10-12 minutes. Bread crumbs should be slightly browned. Serve immediately.