Method

• 1.
  Preheat the oven to 180ºC.
• 2.
  Scatter the rock salt onto a baking tray, and then set aside.
• 3.
  In a bowl, combine sourdough breadcrumbs, grated parmesan, horseradish cream and thinly sliced artichoke hearts. Set aside.
• 4.
  Heat 1 tablespoon olive oil in a large frypan over medium heat, add the thinly sliced eschalot, followed by the garlic, and cook for 5 minutes until soft. Add the white wine, followed by the chopped pancetta and continue to cook for a further 5-7 minutes, until meat is crispy and wine has reduced.
• 5.
  Add the pine nuts and cook for 3 minutes, stirring, or until lightly toasted. Reduce heat to low, then add the breadcrumb mixture and cook for a further 3 minutes, stirring, until the breadcrumbs turn light golden brown. Season with salt and freshly ground black pepper.
• 6.
  Place the oysters on the half shell onto the baking tray that has been scattered with rock salt, then top oysters with the breadcrumb mixture. Bake in the oven for 8-10 minutes until golden brown.
• 7.
  Serve the oysters in the pan with lemon wedges to squeeze over.