2 dozen shucked oysters with liquid
2 chicken bouillon cubes
5 tbsp. butter
5 tbsp. flour
1/2 c. sliced scallion (optional)
2 tsp. minced parsley (optional)
1/2 tsp. salt
1/2 tsp. thyme
1/2 tsp. cayenne pepper
1 c. half & half cream
1 (13 oz.) can artichoke hearts, drained

In glass measuring cup, drain oyster liquid. Add water, if necessary, to make 3 cups liquid. Set oysters aside.

In medium saucepan over medium heat, bring oyster liquid and bouillon cubes to boiling, reduce heat and simmer 10 minutes. Set aside.

In large skillet over medium heat, melt butter, whisk in flour, stirring constantly, and cook 2 minutes. Stir in scallions, parsley, salt, thyme and cayenne. Gradually whisk in reserved oyster liquid and cream until mixture is smooth. Bring just to boiling; lower heat.

Add oysters and artichokes; cook until edges of oysters begin to curl and soup is hot, between 2 and 4 minutes. Ladle into warm soup bowls. Makes 6 (1 cup) servings. If artichoke hearts are large, halve or quarter them.