INGREDIENTS
6 TBSP. butter
¾ cup onion, finely chopped
¾ cup celery, finely chopped
2 TBSP. garlic, minced
½ tsp. salt
1 (14oz.) can artichoke hearts, drained and finely chopped
1 cup panko breadcrumbs
2 tsp. lemon zest, finely chopped
½ tsp. black pepper
1 tsp. dried oregano
4 cups rock salt
24 oysters on the half shell with their liquor
DIRECTIONS
Preheat oven to 425 degrees.
Melt butter in a 12 inch saute pan over medium-low heat.
Increase the heat slightly and add the onion, celery and ½ tsp. salt; sweat for 5-7 minutes.
Add the garlic and cook for 1-2 minutes more.
Reduce the heat to low and add the artichoke hearts, bread crumbs, lemon zest, remaining ½ tsp. salt, pepper and oregano.
Continue cooking for 2-3 more minutes.
Remove from heat and set aside.
Place the 4 cups of rock salt on a sheet pan with sides and spread evenly.
Set oysters atop the salt and divide the breadcrumb mixture evenly on each oyster.
Place in oven and bake for 10 to 12 minutes.
Breadcrumbs should be lightly browned.
Serve immediately.
Serves 4.
