Poached Oysters and Artichokes with Champagne Cream

Poached Oysters and Artichokes with Champagne Cream
Photo by Romulo Yanes

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh chives
  • 2 tablespoons shallot
  • 1 tablespoon Champagne vinegar or white-wine vinegar
  • 4 tablespoons unsalted butter
  • 1 ½ teaspoons salt
  • 1 ½ pounds spinach
  • + 10 more ingredients
    • 1 cup Champagne or other sparkling white wine
    • 12 shucked large oysters such as Blue Point or Pacific, including liquor
    • 4 medium artichokes (2 lb total)
    • 2 tablespoons shallot
    • 2 tablespoons Champagne vinegar or white-wine vinegar
    • 1/8 teaspoon black pepper
    • 1 tablespoon olive oil
    • 1 tablespoon all-purpose flour
    • ½ cup heavy cream
    • ¼ teaspoon salt

Fill a 3-quart saucepan halfway with water and add vinegar, oil, and salt, then whisk in flour. (Do not heat.) 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 se...

View full recipe at Epicurious

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