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1
Bring a large pot of water to the boil.
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2
Place the lemon and 2 tablespoons of the olive oil in pot.
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3
Add artichokes and cook until tender, about 20 minutes; drain and cool.
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4
Pull off the leaves and scrape off the pulp at the base; dig out the choke with a spoon and dice the remaining heart.
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5
Set to the side.
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6
Preheat oven to 450F.
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7
Heat 1 tablespoon olive oil in a skillet and cook pancetta until golden; add remaining oil and butter.
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8
Saute onions, garlic and parsley until tender; add diced artichokes and lemon juice (if more moisture is needed, add oyster liquor).
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9
Season and remove from the heat.
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10
Add 1/4 cup bread crumbs and 1/4 cup cheese; toss lightly.
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11
Place 4 or 5 oysters into each of 4 individual casserole dishes.
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12
Top with artichoke dressing and sprinkle with remaining cheese and bread crumbs.
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13
Bake until golden, about ten minutes.
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14
Top with hollandaise.
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15
For the hollandaise sauce: Whisk the egg yolks, wine, lemon juice, salt and cayenne in the top of a double boiler until thick, about 5 (take care not to overcook the eggs).
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16
Add the clarified butter in a thin stream, continually whisking until all the butter is incorporated.
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17
If the sauce is too thick, thin with a little warm water added 1 tablespoon at a time.
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18
Adjust seasoning and serve.
