Part of what makes this luxurious dish so delicious is that the spinach, artichokes, and oysters have a similar texture and the same soft, gentle flavors.
Ingredients
Makes 4 (first course) servings
For artichoke bottoms:
For spinach:
For oysters and sauce:
Prepare artichoke bottoms:
Step 1
Fill a 3-quart saucepan halfway with water and add vinegar, oil, and salt, then whisk in flour. (Do not heat.)
Step 2
Cut off top inch of leaves of 1 artichoke with a serrated knife, then cut stem flush with base and discard stem. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Trim dark green fibrous parts from base and side of artichoke with a sharp paring knife, then cut remaining leaves flush with top of artichoke bottom. Drop artichoke bottom into water in pot, putting a sieve or small lid directly on top of artichoke to keep submerged, and prepare remaining artichokes in same manner. Bring to a boil, uncovered, then reduce heat and simmer, uncovered, keeping artichokes submerged with sieve or lid, until just tender, 12 to 15 minutes.
Step 3
Transfer artichokes with tongs (reserving water in saucepan) to a work surface, and, when cool enough to handle, remove pointed inner leaves and fuzzy chokes with a melon-ball cutter or a small spoon. Return artichokes to cooking water to keep warm, covered.
Cook spinach while artichokes simmer:
Step 4
Put 1 inch of water in a 3- to 4-quart pot and bring to a boil over high heat. Add spinach, 1 handful at a time, stirring with tongs, and cooking until all spinach is wilted. Drain spinach in a colander and press firmly with back of a large spoon to remove excess liquid.
Step 5
Cook shallot in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, about 3 minutes. Add spinach, salt, and pepper and cook, stirring, 2 minutes. Keep warm, covered.
Prepare oysters and sauce:
Step 6
Pour oyster liquor into a nonreactive 8-inch heavy skillet and add Champagne, shallot, 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.
Assemble dish and finish sauce:
Step 7
Transfer artichoke bottoms with tongs to paper towels to drain, arranging them upside down. Transfer to plates, turning them right side up, then top with spinach. Arrange oysters on top of spinach, lifting them out of sauce with a slotted spoon.
Step 8
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 and season with salt and pepper. Spoon sauce over oysters.
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Reviews (18)
Back to TopWe used fresh chokes (had a nice snack by steaming the leaves separatly), and boiled & trimmed the hearts the night before (keep them in lemon water in the fridge). Overall this was a straightforward recipe and a pretty dish at the table but underwhelming in flavor. Dinner guests ate it, but not much fanfare.
bobchase
5/3/2010
I made this for the second time as a main dish. For time spare: I use whole boiled oysters from a can. I use artichoke bottoms from a can, dashing a tiny bit of salt on each one of them, saute them both side until brown with a dash of champagne vinegar and oil, and assemble one on top of the other before adding spinach and the rest over it. I use baby spinach with saute shallots and garlic. I use creme fraiche instead of heavy cream, and melt a bit of blue cheese for extra kick. Serve with a cup shaped creamy risotto as a side dish. I believe you can substitute oysters for mussels or large clams.
patouvendee
France
12/12/2009
I made this with farm fresh red swiss chard and canned artichoke bottoms. We used wild apalachacola oysters which were plump and as good or better than any of the northern oysters. It was excellent!
law4dara
Boca Raton, FL
2/19/2009
I agree with other reviewers: a lot of time can be saved by using canned artichoke bottoms and frozen spinach. While I haven't made it both ways, taking just 15 minutes to prepare seems better than the alternative. This recipe is a perfect starter for Valentine's Day--the flavors are incredibly delicate. The only downside is that they can get a bit messy if served away from the table.
micanum
Long Beach, CA
2/15/2009
This was good, not fantasic. But it could have "just been me". My husband liked it. If I make it again I would make some modifications.. add some olive oil.
catalinat
Marina Del Rey, CA
2/7/2009
During the preparation of the artichoke bottoms the first sentence doesn't make any sense why the flour should be added in this step. The flour should have been added in the step for the sauce, otherwise the sauce will be running with no consistency. Overall my husband liked it but he said it had a different flavor. It looked really nice in presentation.
MrsGunsmith
Amity, Oregon
11/28/2008
For this past Valentine's Day, I prepared a three course meal for my wife, with these as the first. Unbelievably delicious. She'd never had cooked oysters, only raw, and was a little leary. Suffice to say, she came around nicely. The lobster risotto and chocolate ravioli I made for the next two courses, though delicious, paled in comparison. Why is it that appetizers tend to outshine main courses?
Anonymous
Baltimore, MD
3/4/2008
This is an amazing recipe, but save yourself some time. Use canned artichoke bottoms, rinse, drain and simmer in the cooking liquid as directed. Purchase frozen chopped spinach, thaw and squeeze out any excess liquid. Continue with spinach recipe as directed. I wouldn't skimp on the oysters though - there is no replacement for the fresh, briny flavor of a just-shucked oyster! This is definitely a show- stopper and is worthy of candlelight and bubbly to accompany it!
jbrady92
2/15/2008
I used this recipe as an Amuse Buche for Valentines Day. Added a little Saffron to the Champagne sauce, (just for color). Went over very well.
cheftlarge
Missouri-Now USVI
10/19/2007
I don't care for oysters and thought this was super. Just the right portion size for appetizer so you don't feel too full.
Anonymous
Valencia, CA
10/10/2007
This is one my favorite recipes from here! It's a lot of work, but the results are heavenly! I didn't have a problem with the size - my artichoke bottoms were about 3" in diameters and fit the oysters without any issues. I would recommend reading the recipe through first before beginning - I poured out the cooking water for the spinach because I didn't see where it said to save it. I wouldn't change a thing in the recipe, though you may want to do the artichokes ahead of time, since that probably takes the most time (actually, shucking the oysters was a pretty tedious process too!). The recipe is easily halved if you need.
cakhoury
9/22/2007
I did not think the recipe was bad, it was a lot of work, for only a mediocre result. Use SMALL oysters; I returned from Tomales Bay with large oysters, a mistake as even one is too large to fit onto a large artichoke heart, let alone three. Also, recipe instructions are incomplete - they do not specify what to do with the chives. I might sugggest sprinkling them on, as a garnish, just before serving.
Anonymous
San Rafael, CA
8/20/2007
Outstanding oyster recipe.
ginger1236
TX
3/12/2007
My guess is that each artichoke bottom is topped with three oysters. This sounds divine, especially as one can buy canned artichoke bottoms now.
queenoid
Greenwood Village, CO
2/3/2007
I'm somewhat confused by this recipe, perhaps someone could help. The math doesn't work - 4 artichokes vs. 12 oysters. Are you supposed to cut up the bottoms in thirds? P.S. I apologize for rating this recipe without actually having made the dish. I wish there was a way to ask questions about a recipe without rating.
agrassia
Tallahassee, FL
1/29/2007
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