Preheat oven to 425 degrees F.
Melt butter in a 12-inch saute pan over medium-low
heat. Increase the heat slightly and add the onion,
celery, and 1/2 teaspoon kosher salt; sweat for 5 to 7
minutes. Add garlic and cook for an additional 1 to 2
minutes. Reduce the heat to low and add the artichoke
hearts, bread crumbs, lemon zest, remaining 1/2 teaspoon
kosher salt, pepper, and oregano. Continue cooking for 2
to 3 more minutes. Remove from the heat and set aside.
Place the 4 cups rock salt on a sheet pan with sides
and spread evenly. Set oysters atop the salt and divide
the bread crumb mixture evenly among them. Place in oven
and bake for 10 to 12 minutes. Bread crumbs should be
lightly browned. Serve immediately.
