test cook

Photo looks good 'flipped'

Serves: 8 (16 as appetizer)

On recipe, I had noted to change milk to 'whole milk' (don't know why).

Perhaps there should be some instructions (including recipe) for the looooong way of cooking this. (This was the recipe that was originally followed)
i.e., 1. 4 fresh artichokes. 2. Wash and trim the the hard ends of the leaves of the artichokes, and remove all bruised leaves. 3. Cut the artichokes in half. 4. Drain the oysters and rinse them. Save and strain all the oyster water and add enough plain water to make six cups in a saucepan. Add artichokes, lemon, onion, thyme, bay leaves, salt and pepper. Simmer for 40 minutes. Remove artichokes from the liquid. When cool, remove leaves, separate hearts and bottoms and dispose of the choke. In a food processer or blender, puree the soft meat from the leaves. Pull apart the hearts. Dice the bottoms finely.
5. Make a light roux from the butter and flour. Whisk this into the liquid and return to a boil. Add the pureed artichokes and boil for 10 minutes.

Chop half the oysters, reserving the big, good-looking ones.

Strain soup through a fine sieve into a clean pot. Add the cream, the chopped oysters, the leaves from the hearts, the diced artichoke bottoms, salt and tabasco to taste.

Heat to a simmer, then add the whole oysters, simmer two more minutes, then serve.

Serves 6

See: Cheap and easy way: .....

Also - in my LeRuth recipe the ingredients are somewhat different -
4 fresh artichokes
1 Pint oysters
1 lemon - quartered
1 small onion
2 sprigs thyme
2 bay leaves
1 tsp salt
1/4 tsp pepper
1 & 1/2 C heavy cream
1/2 stick butter
2 tbsp flour
1/2 tsp tobasco
(this one serves 6)

Do you need copy of original recipe that we used?

G