8 cans chicken broth
4 cans artichokes
3/4 stick butter
Salt & pepper to taste
8 tbsp. flour
7 toes garlic
2 lg. onions
4 c. half and half

Saute garlic and onions in butter until very soft. Slowly add flour. Add broth. Cook for 10 minutes. Puree 3 cans of artichokes (reserve 1 can of liquid and use to puree). Add the fourth can in large chunks. Right before serving, pour in 4 cups of half and half. Add the oyster. Cook 5 minutes long but do not boil.