Ingredients
3 dozen oysters and their water
1/2 stick butter
1 bunch green onions
2 stalks celery
2 garlic cloves
1 9-ounce package frozen artichoke hearts, thawed and coarsely chopped
2 tablespoons flour
2 14.5-ounce cans chicken stock
Salt, if needed, freshly ground black pepper and Creole seasoning to taste
Pinch of dried thyme
1 teaspoon Worcestershire
Shot of Tabasco
1 cup half and half
Chopped parsley, optional
Directions
Pick over oysters to remove any shell. Separate them from their water, saving the water. In a medium-sized heavy pot, melt butter and saut/N onions, celery and garlic until soft. Add artichoke hearts and saut/N 1 minute more. Stir in flour until smooth. Gradually add chicken stock and reserved oyster water, stirring, and then seasonings, Worcestershire and Tabasco. Do not add salt until after the oysters are added because you may not need any, depending on how salty the oysters are. Lower heat and simmer, covered, for about 30 minutes. Add oysters and simmer for a few minutes until oysters curl. Stir in half and half and heat gently when ready to serve. Serve with a little chopped parsley on top of each serving, if desired.
