Artichoke and Oyster Boulets

Prep Time: 30 minutes
Yield: 2 dozen

This is a twist on a classic New Orleans recipe. Onion, celery or bellpepper is not usually used in artichoke boulets. This recipe also adds the surprising element of the oyster as well as frying instead of baking the finished product. Of course, any seafood can be substituted for the oyster.


2 cans artichoke bottoms
1 pint oysters
1/4 cup minced onion
1/4 cup minced celery
2 tbsps minced garlic
1/4 cup minced bellpepper
2 tbsps Parmesean cheese
2 and 1/2 cups seasoned Italian bread crumbs
salt and black pepper to taste
granulated garlic to taste
vegetable oil for frying


Drain oysters and poach in boiling water until the edges curl.  Remove and set aside to cool. Wash the artichoke bottoms well and drain. In a blender, combine artichoke, onion, celery, minced garlic, bellpepper, Parmesan cheese and puree. Transfer the mixture to a large mixing bowl. Add 1 and 1/2 cups bread crumbs to tighten the mixture. Season to taste with salt, pepper and granulated garlic. Roll mixture into golf-ball size balls then poke a hole in one side to insert the poached oysters. Set boulets aside. In a medium heavy-bottomed pot, heat 2 inches vegetable oil to 325 degrees F. Coat boulets in remaining bread crumbs and deep fry in hot oil until golden brown. NOTE: Oysters should only be used in fried boulets.