1 stick butter
1 lg. onion, chopped
3 tbsp. shallots, chopped
2 garlic toes, minced
2 tbsp. minced parsley
2 doz. oysters, chopped, reserve liquid
2 cans artichoke hearts, drained & chopped
1 can cream of mushroom soup
Salt & pepper as desired

Saute onion and shallots in butter until clear. Add garlic and parsley and cook 2 to 3 minutes. Add drained artichokes and oysters; cook 3 to 5 minutes. Mix in oyster liquid and mushroom soup. Simmer about 15 minutes. Season with salt and pepper. Turn off heat and allow to set for 30 minutes or more. Reheat and serve. Yield: 6 servings.