2 cans mushroom soup
2 cans artichoke hearts
1/2 stick butter
1/2 c. chopped shallots
1/2 c. chopped celery
Few toes garlic, crushed
1 pt. oysters with oyster water
2 cans milk (use soup cans)

Saute onions, celery and garlic in butter. Take 1 can artichoke hearts, chopped fine and add to above. Add drained oysters, save liquid! Cook 1 minute. Add mushroom soup and oyster liquid. Add 2 cans milk, stir and simmer 15 minutes. Take other can of artichoke hearts, divide into 6's. Add to soup and stir. Top with Italian cheese after served in bowls.