Oyster Artichoke Soup

• 5 medium artichokes or 3 cans (16 oz.) artichoke hearts, drained
• salt to taste
• 1 Tbsp. vinegar
• 1/4 c. flour
• 1 stick butter
• 1 Tbsp. vegetable oil
• 1 c. chopped onions
• 1/2 c. chopped celery
• 1 bunch green onions, chopped
• 2 tsp. chopped parsley
• 1 clove garlic, chopped
• 4 oz. lean ham, chopped
• 1 qt. turkey or chicken stock
• 1 Tbsp. seasoned salt
• 1 tsp. black pepper
• 5 doz. oysters with liquid

1. Boil fresh artichokes in saltwater with vinegar for 55 minutes or until tender. Drain and cool. Scrape leaves and chop. Set aside. In a large Dutch oven, brown flour in butter and oil for 5 minutes. Add onion, celery, green onions and garlic. Saute for 15 minutes. Add parsley, ham, turkey or chicken stock, season salt and pepper; simmer 20 minutes. In another pan, heat oysters in their liquid until edges curl. Drain off liquid into soup mix. Cut up oysters or leave whole. Add to soup and simmer 15 minutes longer. Season to taste. Serves 12.

artichokes, salt, vinegar, flour, butter, vegetable oil, onions, celery, green onions, parsley, clove garlic, lean ham, turkey, salt, black pepper, oysters

Taken from www.cookbooks.com/Recipe-Details.aspx?id=96029 (may not work)