6 tbsp. melted butter
1/2 c. shallots, chopped finely
pinch of thyme
1 bay leaf
1/4 tsp. cayenne pepper
2 tbsp. flour
1 can chicken broth (14 oz.)
2 tsp. salt
1 pint drained oysters (save juice)
1 pint of liquid and oyster juice
1 can artichoke hearts (14 oz.), chopped and drained
1/4 tsp. tabasco
1/2 c. cream
3 sprigs parsley, chopped

In a 3 quart casserole, melt butter. Saute shallots, thyme, bay leaf and pepper on high for 3 minutes. Add flour and whisk well. Add broth, oyster juice, liquid, artichokes, salt and tabasco. Microwave on high for six minutes. Add oysters and parsley. Cover with cling film. Cook on high for five minutes, then cream and serve. Serves 6.