Title: Creamy artichoke and oyster soup
 Categories: Soups, Oysters
      Yield: 2 servings
 
      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