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Poached Oysters and Artichokes With Champagne Cream Recipe

Poached Oysters and Artichokes With Champagne Cream Recipe

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Poached Oysters and Artichokes With Champagne Cream

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Ingredients:

Serving

2 tbsp champagne vinegar
1 tbsp olive oil
1 1/2 tsp salt
1 tbsp flour , all-purpose
4 artichokes (2 lb total )
1 1/2 lbs spinach , stems discarded and leaves coarsely chopped (2 bunches)
2 tbsp shallots, minced (1 small)
2 tbsp unsalted butter
1/4 tsp salt (to taste)
1/8 tsp black pepper , to taste for oysters and sauce
12 oysters (likeblue point or pacific, including liquor, shucked)
1 cup champagne or 1 cup sparkling white wine
2 tbsp shallots, minced (1 small)
1 tbsp champagne vinegar
1/2 cup heavy cream
1/4 cup unsalted butter, cold, cut into 4 pieces
2 tbsp fresh chives, chopped

Directions:

Prepare artichoke bottoms:.
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 several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Trim dark green fibrous parts from base and side of artichoke with a sharp paring knife, then cut remaining leaves flush with top of artichoke bottom.
Drop artichoke bottom into water in pot, putting a sieve or small lid directly on top of artichoke to keep submerged, and prepare remaining artichokes in same manner.
Bring to a boil, uncovered, then reduce heat and simmer, uncovered, keeping artichokes submerged with sieve or lid, until just tender, 12 to 15 minutes.
Transfer artichokes with tongs (reserving water in saucepan) to a work surface, and, when cool enough to handle, remove pointed inner leaves and fuzzy chokes with a melon-ball cutter or a small spoon. Return artichokes to cooking water to keep warm, covered.
Cook spinach while artichokes simmer:.
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.
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.
Prepare oysters and sauce:.
Pour oyster liquor 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.
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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1744.08 Kcal (7302 kJ)
Calories from fat	646.12 Kcal
		% Daily Value*
Total Fat	71.79g	110%
Cholesterol	795.32mg	265%
Sodium	2782.32mg	116%
Potassium	4239.97mg	90%
Total Carbs	43.11g	14%
Sugars	5.69g	23%
Dietary Fiber	16.11g	64%
Protein	220.82g	442%
Vitamin C	78.6mg	131%
Vitamin A	0.2mg	7%
Iron	61.9mg	344%
Calcium	347.1mg	35%

Amount Per 100 g
Calories	120.3 Kcal (504 kJ)
Calories from fat	44.57 Kcal
		% Daily Value*
Total Fat	4.95g	110%
Cholesterol	54.86mg	265%
Sodium	191.92mg	116%
Potassium	292.46mg	90%
Total Carbs	2.97g	14%
Sugars	0.39g	23%
Dietary Fiber	1.11g	64%
Protein	15.23g	442%
Vitamin C	5.4mg	131%
Iron	4.3mg	344%
Calcium	23.9mg	35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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