Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Artichoke hearts
12 Oysters; jar, or fresh
4 tb Butter
4 tb Flour
1 c Milk
3 Green onions; chopped
1 Cl Garlic
1/4 c Parsley; chopped
Generous pinch of thyme
1 c 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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