1/2 c. butter
2 bunches green onions, chopped
6 inner ribs celery, chopped
4 cloves garlic, minced
2 (14 oz.) cans quartered artichoke hearts, drained
4 tbsp. flour
2 tbsp. fresh parsley, chopped
2 qts. chicken broth
1/4 tsp. cayenne
1/2 tsp. salt
1/2 tsp. white pepper
1 tbsp. Worcestershire sauce
1/4 tsp. thyme
2 qts. oysters, chopped (save liquid)
1/3 c. sherry
1 c. half and half
1 1/2 c. whole milk

In large pot, melt butter. Add green onions, celery and garlic and cook over medium heat until tender. Add artichokes and sprinkle with flour to coat vegetables. Do not let flour burn. Stir in the parsley. Gradually add chicken broth, stirring constantly. Add the cayenne, salt, pepper, Worcestershire sauce, thyme and allspice. Simmer, covered for one hour over medium-low heat. Add oysters, oyster liquid, sherry and simmer for 15 minutes. Stir in half and half and milk. Cool and refrigerate for several hours or overnight. To reheat: heat slowly over low heat.