Heat up your grill. Chop all your vegetables and set aside. Fry Bacon (6 slice) until crispy and set aside.
In bacon grease, add in chopped Baby Portobello Mushroom (1 cup) and cook for a few minutes until mushrooms start releasing their water.
Add in chopped Fresh Spinach (2 cup) and cook till they begin to wilt.
Add in chopped Scallion (1/2 cup) and chopped Fresh Chives (2 tablespoon).
Add in chopped Artichoke Hearts (2).
Add in chopped Fresh Parsley (3 tablespoon) and minced Garlic (2 teaspoon). Season with cracked Ground Black Pepper (to taste). Cook together for a few minutes.
Add in Absinthe (1/2 cup) and simmer for a few minutes. Add in Whipping Cream (1 quart) and simmer.
Add in Worcestershire Sauce (1 tablespoon) and let simmer until reduced by a half.
After the sauce has reduced by half, add in grated Parmesan Cheese (10 ounce). Leave some to top the oysters with. Add Panko Breadcrumbs (1/2 cup).
Add in crumbled cooked bacon and mix well.
Transfer Oysters (24) into the Oyster Bed or other cooking utensil made to cook oysters in.
Top with about 2 tablespoons of sauce.
Lay on the hot grill.
Top each oysters with some leftover parmesan cheese. Close the grill.
Cook until everything is bubbling and the oysters plump up.
If you want, you can toast the top with a "Creme Brûlée torch" after removing oysters from the grill.
Serve with slices of french bread and enjoy!