Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------
4 ea Artichokes 1 ea Bayleaf
1/2 c Green onions, finely 1 qt Chicken stock, warmed
-chopped 1 celery, finely 1/4 t Cayenne pepper
-chopped 1 t Worcestershire sauce
1 ea Carrot, Medium, scraped and 1/2 c Vermouth
-chopped 1 tsp parsley, 1/4 c Half and half cream
-chopped g Rind of one lemon
2 ea Garlic cloves, pressed

-------------------------DIRECTIONS------------------------------
1 ea Stk butter 1 t Salt
1/2 t Thyme 1 qt Oysters and liquid
3 T Flour 1/4 c Dry white wine
1/4 t Anise seeds 1 t Lemon juice

Cook artichokes. Scrape leaves, chop hearts and reserve. In a 4 qt
heavy pot, melt butter; saute onions, celery, carrot, parsley,
garlic, thyme and bay leaf until celery and carrots are tender. Add
scrapings and heat; stir well. Slowly stir in flour, but do not
brown. Slowly stir in stock. Add anise, cayenne, salt and
worcestershire sauce. Simmer liquid and add to artichoke mixture.
Cook over low heat 10 minutes. Add vermouth, white wine, half and
half, lemon juice and lemon rind. Remove bay leaf. Blend until
smooth. Heat.

Submitted By EARL SHELSBY On 01-27-95

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