- Put a skillet on a pan over medium-low
- Melt 6 TBL butter
- Add 3/4 C onion – chopped
- 3/4 C celery finely – chopped
- 1/2 tsp salt
- Sweat vegetables for about 5 minutes
- Add 1 TBL garlic (4 cloves) and let cook another 3 minutes
- Add 1 can artichoke hearts – drained and chopped
- Add 1 C panko bread crumbs
- 2 tsp lemon zest
- 1/2 tsp black pepper – freshly ground
- 1 tsp dried oregano
- Pinch of salt
- Stir until bread crumbs absorb moisture
- Spread salt on a sheet pan to stabilize oysters
- Put 2 dozen oysters on the salt so that nothing spills
- Put some of your mixture on top of the oysters
- Bake for 425º for 10 minutes
