Recipe

Poached Oysters And Artichokes With Champagne Cream Recipe

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Ingredients

2 tbsps unsalted butter .
1/8 tsp black pepper, to taste for oysters & sauce .
1 tbsp champagne vinegar, white-wine vinegar .
1/4 c unsalted butter, cold, cut into 4 pieces .
1 1/2 tsps salt .
1 tbsp olive oil .
1 c champagne or sparkling white wine .
1 tbsp flour, all-purpose .
1/4 tsp salt (to taste) .
1/2 c heavy cream .
1 1/2 lbs spinach, stems discarded & leaves coarsely sliced (2 bunches) .
2 tbsps champagne vinegar or white wine vinegar .
2 tbsps shallots, minced (1 small) .
2 tbsps shallots, minced (1 small) .
12 oysters (likeBlue Point or Pacific, including liquor, shucked) .
4 artichokes (2 lb total) .
2 tbsps fresh chives, sliced

Directions

Step #1 Prepare artichoke bottoms:.
Step #2 Fill a 3-quart saucepan halfway with water & add vinegar, & salt, oil, then whisk in flour.
Step #3 (Do not heat.
Step #4 ) Cut off top inch of leaves of 1 artichoke with a serrated knife, then cut stem flush with base & discard stem.
Step #5 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 & pale yellow at base.
Step #6 Trim dark green fibrous parts from base & side of artichoke with a sharp paring knife, then cut remaining leaves flush with top of artichoke bottom.
Step #7 Drop artichoke bottom into water in pot, putting a sieve or small lid directly on top of artichoke to keep submerged, & prepare remaining artichokes in same manner.
Step #8 Bring to a boil, until just tender, uncovered, uncovered, keeping artichokes submerged with sieve or lid, then reduce heat & let simmer, 12 to 15 mins.
Step #9 Transfer artichokes with tongs (reserving water in saucepan) to a work surface, and, when cool enough to handle, remove pointed inner leaves & fuzzy chokes with a melon-ball cutter or a small spoon.
Step #10 Return artichokes to cooking water to keep warm, covered.
Step #11 Cook spinach while artichokes simmer:.
Step #12 Put 1 inch of water in a 3- to 4-quart pot & bring to a boil over high heat.
Step #13 Add spinach, stirring with tongs, 1 handful at a time, & cooking until all spinach is wilted.
Step #14 Drain spinach in a colander & press firmly with back of a large spoon to remove excess liquid.
Step #15 Cook shallot in butter in a 10-inch heavy skillet over moderately low heat, until softened, stirring, about 3 mins.
Step #16 Add spinach, & pepper & cook, salt, stirring, 2 mins.
Step #17 Keep warm, covered.
Step #18 Prepare oysters & sauce:.
Step #19 Pour oyster liquor into a nonreactive 8-inch heavy skillet & add Champagne, shallot, & vinegar.
Step #20 Bring to a boil & boil, skimming foam, until reduced to about 1/3 c, about 5 mins.
Step #21 (Reduce heat if necessary to keep from boiling over.
Step #22 ) Pour liquid through a fine-mesh sieve into a measuring c, pressing on & then discarding shallot.
Step #23 Return liquid to skillet, turning oysters over if not completely covered, until edges curl, then add cream & oysters & cook over moderate heat, about 1 min.
Step #24 Remove from heat.
Step #25 Assemble dish & finish sauce:.
Step #26 Transfer artichoke bottoms with tongs to paper towels to drain, arranging them upside down.
Step #27 Transfer to plates, turning them right side up, then top this with spinach.
Step #28 Arrange oysters on top of spinach, lifting them out of sauce with a slotted spoon.
Step #29 Boil sauce until reduced to about 1/2 c, 3 to 5 mins.
Step #30 Reduce heat to low & add butter, then chives, & swirl skillet until butter is incorporated.
Step #31 Remove from heat & season this with salt & pepper.
Step #32 Spoon sauce over oysters.
Enjoy the Poached Oysters & Artichokes With Champagne Cream recipe

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