Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    fresh oysters -- shucked, liquor
                        -- reserved
  12      slices        prosciutto ham -- thinly sliced
                        melted butter
                        ***artichoke bruschetta***
  12                    toast points
   3                    garlic cloves
                        olive oil -- (good quality)
   1      cup           artichoke hearts -- diced
   3                    plum tomatoes -- diced
     1/4  cup           kalamata olives -- pitted and chopped
   1      tablespoon    basil -- minced, up to 2
   1      teaspoon      balsamic vinegar
   2      cloves        garlic -- minced with salt

Preparation:

Rub toast points with garlic and brush with olive oil. Combine' remaining ingredients. In a small sauté pan add oysters and their liquor. Lightly poach. Remove oysters and wrap each one in prosciutto ham securing with a tooth pick. Sprinkle with melted butter and broil or bake until ham is nicely browned. Remove toothpicks and serve on artichoke bruschetta. Source: Barbara Williams, Coasting and Cooking Bk #4 -- Washington and Oregon, 1997. ISBN:0-9609950-2-