Name: Poached Oysters and Artichokes with Champagne Cream
Yield: Makes 4 (first course) servings
Ingredients: 2 tablespoons Champagne vinegar or white-wine vinegar; 1 tablespoon olive oil; 1 1/2 teaspoons salt; 1 tablespoon all-purpose flour; 4 medium artichokes (2 pounds total); 1 1/2 pounds spinach (2 bunches), stems discarded and leaves coarsely chopped; 2 tablespoons minced shallot (1 small); 2 tablespoons unsalted butter; 1/4 teaspoon salt, or to taste; 1/8 teaspoon black pepper, or to taste 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 tablespoon Champagne vinegar or white-wine vinegar; 1/2 cup heavy cream; 1/2 stick (1/4 cup) cold unsalted butter, cut into 4 pieces; 2 tablespoons chopped fresh chives

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Photo by Romulo Yanes

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.

Recipe notes

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