Appetizer

Poached oysters and artichokes with champagne cream
based on the recipe from Epicurious.com
Makes 4 servings.

We used jarred oysters to save money on this recipe, and I wouldn't recommend it. They were unpredictably gigantic and mostly scared the crap out of our guests. That said, the jarred artichoke bases were way better than wasting and preparing the artichokes ourselves. The original recipe called for about an hour of preparation and wasting 90% of the artichoke, including the heart. The end result was very nice, but the size of the oysters were intimidating. Do it with smaller, fresher oysters and it should turn out great.i

ingredients
For artichoke bottoms

• 1 cans artichoke bases
  

For spinach

• 1 1/2 lb 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

For oysters and sauce

• 2 jars large, shucked oysters
  
• 1 cup Champagne or other sparkling white wine
• 2 tablespoons minced shallot (1 small)
• 1 tablespoon 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

preparation

1. 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.
2. 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. Spinach can be cooked 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat in a small baking dish, covered with foil, in a 300°F oven 10 to 15 minutes.
3. Pour oyster juice 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.
4. To assemble dish and finish sauce 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.
5. 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.