Remove the raw oysters from the shell and set aside in a clean bowl.

Sweat down the garlic and onion in a pan.

Add ½ cup of white wine.

Reduce the temperature and cook until almost all the liquid has disappeared.

Add heavy cream, cream cheese and Parmigiano Reggiano. Keeping the fire on low, add in your artichoke hearts, spinach and salt/pepper to taste.

Once the mixture is melted down, spoon the mixture into the empty oyster shells.

Broil in the oven until bubbly and then top with fried oysters (standard breading for fried oysters).