The following recipe was served at Commander's Palace in New Orleans.

Oysters Commander

8 oysters, divided
1/2 c. chopped green onions
1/4 c. melted butter
1 1/2 T all-purpose flour
6 artichoke bottoms, sliced
1 1/2 c. oyster liquid
Salt & pepper to taste
2 T grated Parmesan cheese

Chop 4 oysters & set aside. Sauté onion in butter & blend in flour. Cook over med. heat, stirring until smooth. Add chopped oysters, artichokes, oyster liquid, salt & pepper to flour mixture. Simmer 10 min., stirring frequently. Place whole oysters in greased casserole dish.

Spoon sauce over oysters, and sprinkle w/ Parmesan cheese. Place under broiler for 2-3 min. or until lightly browned. Garnish as desired.
2 servings.
Athena in DE

http://www.nancyskitchen.com