1(14-ounce) can artichoke hearts, drained and finely chopped
1cuppanko (Japanese bread crumbs)
2teaspoonsfinely chopped lemon zest
1/2teaspoonfreshly ground black pepper
24oysters on the half shell, with their liquor
ACTIVE TIME: 1 hourhour
TOTAL TIME: 1 hourhour10 minutesminutes
Heat oven to 425ºF.
Melt butter in a 12-inch saute pan over medium-low heat. Increase the heat slightly and add the onion, celery, and 1/2 teaspoon kosher salt, and sweat for 5 to 7 minutes. Add garlic and cook for an additional 1 to 2 minutes. Reduce the heat to low and add the artichoke hearts, bread crumbs, lemon zest, remaining 1/2 teaspoon kosher salt, pepper, and oregano. Continue cooking for 2 to 3 more minutes. Remove from the heat and set aside.
Place the 4 cups rock salt on a half-sheet pan with sides and spread evenly. Set oysters atop the salt and divide the bread crumb mixture evenly among them. Place in oven and bake for 10 to 12 minutes. Bread crumbs should be lightly browned. Serve immediately.