Serves 4

1 lemon, halved
4 tablespoons extra virgin olive oil, in all
2 large artichokes
4 ounces finely diced pancetta
1 tablespoon butter
1/4 cup chopped green onions, white part only
1 tablespoon minced garlic
2 tablespoons fresh minced parsley
Juice of 1 lemon
Salt and pepper, to taste
1/4 cup plus 2 tablespoons dry breadcrumbs, in all
1/4 cup plus 2 tablespoons grated Parmesan cheese, in all
16 to 20 large oysters, plus oyster liquor

Place the lemon halves and 2 tablespoons of the olive oil in a large pot of boiling water. Add the artichokes and cook until tender, about 20 minutes. Drain and allow to cool. Pull off the leaves and scrape off the artichoke flesh at the ends. Dig out the inedible fuzzy choke with a spoon and discard. Dice the artichoke heart. Set aside with the reserved scraped flesh.

Heat the oven to 450˚F. In a medium sauté pan or skillet heat 1 tablespoon olive oil and cook the pancetta until brown. Add the remaining tablespoon of oil and the butter. Sauté the green onions, garlic and parsley until tender, about 3 to 4 minutes. Add the diced artichokes and lemon juice. If the dressing seems dry, add some oyster liquor to moisten. Sauté for about 2 minutes. Add salt and pepper and adjust seasonings. Remove from heat, add 1/4 cup of the bread crumbs and 1/4 cup of the cheese and toss lightly. Place 4 or 5 oysters into individual casseroles or ramekins. Top with the artichoke dressing. Sprinkle with the remaining cheese and bread crumbs. Bake until browned, 10 to 15 minutes.