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Baked Oysters with Pancetta, Artichoke and Horseradish

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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

Click here for preparation method.

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