Baked Oysters with Pancetta, Artichoke and Horseradish

Ingredients

• 250 grams rock salt
• 2/3 cup (50 grams) fresh sourdough breadcrumbs
• 1/3 cup (25 grams) grated Parmesan
• 3 teaspoons horseradish cream
• 4 artichoke hearts in oil, drained, thinly sliced
• 1 tablespoon olive oil
• 1 eschalot, peeled, thinly sliced
• 2 garlic cloves, finely chopped
• 1/4 cup white wine
• 5-6 thin pancetta slices, chopped
• 2 tablespoons pine nuts
• 16-20 oysters on the half shell
• Lemon wedges, to serve

Preparation

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