2 dozen oysters and their water
2 bunches shallots, chopped
1/2 lb. butter, melted
5 tbsp. flour
1 (14 oz.) can artichoke hearts
2 bay leaves
Salt
White pepper

Poach the oysters in their own water. Strain, reserving water, and set aside. Saute the shallots in melted butter. When the onions are transparent, add the flour. Mix well, stirring constantly, for 5 minutes. Add oyster water and the juice from the artichoke hearts. Pour in additional water to make enough for 8 to 10 diners.

Add 2 bay leaves, and salt and white pepper to taste. Slowly bring to a boil. Chop the oysters and artichoke hearts and add to the soup. Cook for a few more minutes and serve. 8-10 servings.