8 medium or six large artichokes
4 tablespoons unsalted butter
3 tablespoons flour
1/2 cup dry white wine
4 cups organic vegetable or chicken stock
1/2 cup heavy cream
3 scallions finely chopped
1/4 cup chopped fennel root
1/4 cup minced celery
Salt & White Pepper to taste
Fill a large deep saucepan with just enough water to cover the artichokes. Cover the pan loosely and boil for about a half an hour until the leaves pull away easily. Remove the leaves, and the choke. Chop the heart and stem coarsely and set them aside in a covered bowl. Shuck the oysters, reserving and straining their liquor through a cheesecloth.
Remove the seasoned and thickened stock from the heat and let it cool. Add the artichoke hearts and stems, the oyster liquor, and eight oysters.
Pulse in a blender to a rough texture.
When ready to serve, bring the soup gently up to heat and add the chopped scallions.
Cook for just ta minute or two and then add the remaining dozen oysters and cook them until the edges just begin to curl.