6 tablespoons unsalted butter
3/4 cup finely chopped onion
3/4 cup finely chopped celery
1 teaspoon kosher salt, divided
1 tablespoon minced garlic
1 (14-ounce) can artichoke hearts, drained and finely chopped
1 cup Japanese (panko) bread crumbs
2 teaspoons finely chopped lemon zest
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano
4 cups rock salt
24 oysters on the half shell, with their liquor
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