finely chopped 2 Tbsp Butter 1 Dz Large Oysters 1 Qt Chicken Stock 1 14 Oz. Can Artichoke Hearts Pinch Tarragon Pinch Chervil 1 C Light Cream 4 tbsp Chopped Parsley :
for garnish Cook onions in butter in a large skillet until wilted. Add the oysters and their liquid and simmer very gently, just until the oysters plump a little on the edges. Do not overcook. Remove oysters immediately with a slotted spoon and set aside. Add the chicken stock to the skillet. Drain the artichokes and add their juices to to the the stock and pan juices. Add tarragon, chervil, salt, and pepper, and simmer mixture uncovered until it is reduced to about 3 cups. Place 1 cup of the stock in a blender with the artichoke hearts and blend to a fine pur