Comment:
The marriage of oysters and artichokes is common in Louisiana cuisine, but seldom is this combination used in a pie. This unique pie makes an excellent brunch item.

Ingredients:

• 1 pint oysters, drained
  
• 1 (13.75-ounce) can quartered artichoke hearts, drained and roughly chopped
  
• 1 (9-inch) deep-dish piecrust
  
• 2 tbsps butter
  
• ½ cup diced onions
  
• ¼ cup diced celery
  
• 2 tbsps diced red bell peppers
  
• 2 tsps minced garlic
  
• ½ cup Italian bread crumbs
  
• 3 eggs
  
• ½ cup heavy whipping cream
  
• ½ cup grated Parmesan cheese
  
• 1 tsp chopped parsley
  
• pinch nutmeg
  
• ½ tsp salt
  
• ½ tsp black pepper

Method:
Preheat oven to 350°F. In a sauté pan, melt butter over medium-high heat. Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Stir in artichokes and sauté 5 minutes. Add oysters and sauté until edges start to curl. Blend in bread crumbs then cool mixture slightly. Place the cooled mixture into piecrust. In a mixing bowl, whisk eggs, whipping cream, Parmesan cheese, parsley, nutmeg, salt and pepper. Pour the mixture on top of the pie filling. Bake for 30 minutes.