4 oz champagne or sparkling wine
4 oz cream
2 oz artichoke hearts split
pinch of salt
pinch of coarse ground black pepper
6 each fresh shucked Apalachicola Bay Oysters
Reduce champagne with artichoke hearts in a 10 inch skillet, reduce until champagne is down to 1 oz or so.
Add heavy cream and reduce until it begins to thicken.
Add baby spinach, Apalachicola Bay Oysters, salt and pepper.
Remove oysters once they curl, allow sauce and spinach to continue to reduce until thick.
Serve in Puff Pastry.