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🍽️ Artichoke hearts stuffed with spinach and oysters

315 kcal · 30 min · 4 servings

Ingredients

• 4 large artichokes
• salt
• 2 tbsp white wine vinegar
• 2 tbsp butter
• 1 tbsp flour
• 200 ml champagne
• 150 ml whipping cream
• 8 oysters
• 200 g young spinach
• 1 shallot
• pepper (from the mill)
• 2 tbsp chive rings

Instructions

1. 1. Put about 1 liter of water, 1 teaspoon of salt, and the vinegar into a pot.
2. 2. Bring the water to a boil.
3. 3. Remove the leaves and the fuzzy inner choke from the artichokes.
4. 4. Keep only the firm artichoke hearts.
5. 5. Place the artichoke hearts immediately into the boiling water.
6. 6. Cook the artichokes for about 15 minutes.
7. 7. Remove the artichokes from the water when they still have a slight bite.
8. 8. Melt 1 tablespoon of butter with the flour in a hot pot.
9. 9. Let the butter-flour mixture foam briefly.
10. 10. Deglaze the mixture with half of the champagne and the cream.
11. 11. Let the sauce thicken slightly for about 5 minutes.
12. 12. Remove the oysters from their liquid.
13. 13. Add the oyster meat along with the remaining champagne to the sauce.
14. 14. Poach the oysters at gentle heat (80 degrees Celsius) for 4 to 5 minutes.
15. 15. Wash the spinach.
16. 16. Remove the tough stems from the spinach.
17. 17. Spin the spinach dry.
18. 18. Peel the shallot.
19. 19. Cut the shallot into fine cubes.
20. 20. Sauté the shallots briefly in the remaining butter.
21. 21. Add the spinach to the shallots.
22. 22. Let the spinach wilt.
23. 23. Season the spinach with salt and pepper.
24. 24. Lift the artichoke hearts out of the water.
25. 25. Let the artichoke hearts drain well.
26. 26. Place the artichoke hearts on plates.
27. 27. Fill the artichoke hearts with the spinach.
28. 28. Add the chives to the sauce.
29. 29. Season the sauce finally with salt and pepper.
30. 30. Distribute the sauce over the stuffed artichokes.
31. 31. Serve the dish.

Nutrition per serving

• kcal: 315
• Protein: 12 g · Fett/Fat: 19 g · Carbs: 16 g