*  Exported from  MasterCook  *
 Recipe By     :
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Soups                            Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          Artichoke hearts
   12                    Oysters; jar -- or fresh
    4      tablespoons   Butter
    4      tablespoons   Flour
    1      cup           Milk
    3                    Green onions -- chopped
    1                    Cl Garlic
      1/4  cup           Parsley -- chopped
 _                        Generous pinch of thyme
    1      cup           Cream
                         Salt and freshly ground pepp -- er to taste
 Reserve four artichoke hearts for garnish; cut each in two or four pieces and
 set aside.  Buzz the rest with their liquid in the blender.
 Make a white roux with the butter and flour, letting them cook together,
 stirring, without browning. Stir in the artichoke puree, any liquid from the
 oysters and 1 cup milk. Simmer with the green onions, garlic, thyme and parsley,
 salt and pepper for about 10 minutes or until the flavors are well blended. Add
 the oysters and the cream and heat just until the oysters plump and curl around
 the edges.
 Serve in deep bowls immediately, the top garnished with the reserved artichokes.
 This was printed years ago in a column in the Times-Picayune called “Pot au
 Feu”. Source: Myriam Guidroz
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