Chargrilled Oysters with Artichoke Garlic Cream Sauce | Explore Louisiana

Ingredients

• 2 tablespoons unsalted butter
• 3 green onions, thinly chopped
• 4 cloves fresh garlic smashed and minced
• 1/8 cup dry white wine
• 1 can plain artichoke hearts, rinsed, drained and chopped
• 1 pint heavy cream
• 3 tablespoons grated Pecorino Romano or Parmesan cheese
• 1 dash Worcestershire sauce
• 3-5 dashes of a Louisiana Hot Sauce (such as Tabasco, Crystal or Slap Ya Mama)