Recipe By : from "Voila!" (Jr League of Lafayette, LA)

• 3 dozen raw oysters -- with liquid
• 4 tablespoons butter
• 2 tablespoons flour
• 1 clove garlic -- minced
• 1 1/2 tablespoons chopped green onions -- tops
• 6 artichoke hearts -- drained/chopped
• 1/4 cup dry sherry
• 1/2 cup Italian bread crumbs
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper
• 1/8 teaspoon thyme
• 1/8 teaspoon oregano
• 6 slices lemon

Check oysters for shell pieces; drain and reserve liquid. Cut oysters in half if large. Make roux with butter and flour. Stir together in 3 quart saucepan over medium heat until color of peanut butter. Add oysters to roux. Stir over medium heat until edges curl. Add garlic, onion tops and artichokes. Slowly add 3/4 cup reserved oyster liquid and simmer 10 minutes. Add sherry, then bread crumbs until consistency of a chowder (not too dry). Add salt, pepper, thyme and oregano.
Place mixture into individual ramekins with a slice of lemon on top.
Bake in preheated 400F oven 10-15 minutes or until bubbly.