*  Exported from  MasterCook  *
 Recipe By     :
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Soups                            Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Van Geffen VGHC42A
    3      tablespoons   Butter
    1      small         Clove Garlic -- Crushed
    1      medium        Onion -- Chopped
      1/4  cup           Water
    3      tablespoons   Flour
    1      can           Concentrated Chicken Broth -- 10-3/4oz or
    3      cups          Strong Homemade Stock
    1      cup           Water (Omit if using home- -- made stock)
      1/8  teaspoon      Cayenne Pepper
    1      can           Artichoke Hearts -- 14oz
    2                    16oz Jars Ooysters -- Divided
      1/2  teaspoon      Fresh Marjoram -- Chopped Fine
      1/4  teaspoon      Dried Marjoram
    1      tablespoon    Chopped Parsley
 In a heavy saucepan melt butter.  Add garlic, onion and water; cover and “sweat”
 over medium heat until soft. Stir in flour, mix well and cook for 1 to 2
 minutes. Add stock and water (or homemade stock) and cayenne pepper, stirring
 until mixture has thickened.
 Drain artichoke hearts and blanch for 2 minutes in boiling water. Refresh in
 cold water and drain. Remove leaves from bottoms.  Chop bottoms in medium-size
 pieces and set aside; add leaves to stock. Chop half of the oysters and add to
 stock. Slice remaining oysters in large pieces and set aside.  Cook soup about 2
 minutes, remove from heat, and puree in blender or food processor. Return to
 heat. Add reserved oysters and artichoke pieces, marjoram, and parsley. Heat
 oysters about 2 minutes or just until done. Taste to correct seasoning. (Is
 using canned broth, the soup should need no salt.) Versailles Restaurant, New
 Orleans. Source: Gulf Coast Cooking.
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