POACHED OYSTERS AND ARTICHOKES WITH CHAMPAGNE CREAM

POACHED OYSTERS AND ARTICHOKES WITH CHAMPAGNE CREAM
Adapted from epicurious.com
POACHED OYSTERS AND ARTICHOKES WITH CHAMPAGNE CREAM

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Adapted from epicurious.com

Ingredients

  • For artichoke bottoms:

  • 1

    can medium to large artichokes hearts in water (drained, dried and cut in half)

  • 1

    tbs. olive oil or green chili oil

  • Season salt

  • For spinach:

  • (I used a mixture of spinach, boy choy, and kale from Organicgirl called Super Spinach.

  • 2

    tablespoons unsalted butter

  • 1/4

    teaspoon season salt or sea salt, or to taste

  • 1/8

    teaspoon black pepper, or to taste

  • 1

    garlic clove, finely minced

  • For oysters and sauce:

  • 12

    shucked large oysters such as Blue Point or Pacific, including liquor

  • 1

    cup Champagne or other sparkling white wine

  • 2

    tablespoons minced shallot (1 small)

  • 1

    clove garlic, minced

  • 1

    tablespoon Champagne vinegar or white-wine vinegar

  • 1/8

    tsp. chipotle powder and white pepper

  • 1/2

    cup heavy cream

  • 1/2

    stick (1/4 cup) cold unsalted butter, cut into 4 pieces

  • 2

    tablespoons chopped fresh chives

Directions

Prepare artichoke bottoms: Heat oil in cast iron pan or heavy pan over medium high heat until just smoking. Season artichoke hearts with sea salt and add to pan. Cook flat surface of heart until just charred. Set aside and keep warm. Cook Super Spinach Heat butter in sauce pan over medium heat. Add garlic and cook 30 seconds. Add spinach and seasons. Cook until wilted, set aside and keep warm. Prepare oysters and sauce Pour oyster liquor into a nonreactive 8-inch heavy skillet and add Champagne, shallot, garlic, chipotle, white pepper and vinegar. Bring to a boil and boil, skimming foam, until reduced to about 1/3 cup, about 5 minutes. (Reduce heat if necessary to keep from boiling over.) Pour liquid through a fine-mesh sieve into a measuring cup, pressing on and then discarding shallot. Return liquid to skillet, then add cream and oysters and cook over moderate heat, turning oysters over if not completely covered, until edges curl, about 1 minute. Remove from heat. Remove oysters from the sauce, lifting them out with a slotted spoon. Return sauce to stove and boil sauce until reduced to about 1/2 cup, 3 to 5 minutes. Reduce heat to low and add butter, then chives, and swirl skillet until butter is incorporated. Remove from heat Season with salt and white pepper if needed. Assemble Transfer artichoke hearts to dish flat side up, top with spinach. Arrange oysters on top of spinach. Spoon sauce over oysters and serve.

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