Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter
   2      bunches       green onions -- chopped
   3      ribs          celery -- chopped
   3      cloves        garlic -- pressed
   1 3/4  pounds        fresh cut baby artichokes or hearts
                        *or*
  20      ounces        frozen artichoke hearts defrosted -- and quartered
                        *or as a last resort*
  28      ounces        canned artichoke hearts washed drained -- and quartered
   3      tablespoons   flour
   1      quart         homemade chicken stock -- (up to 1-1/2)
                        Cayenne to taste
   1      teaspoon      salt
   1      tablespoon    Worcestershire sauce
     1/2  teaspoon      fresh thyme
   1      quart         oysters -- drained and chopped
                        -- (reserve liquor)
     1/3  cup           sherry
   1      cup           half-and-half
   1      cup           milk

Preparation:

In a heavy 4-quart pot melt the butter over medium heat. Add the green onion, celery, and garlic and saute' until soft. Add the artichokes. Sprinkle the mixture with the flour and stir to coat the vegetables well, but do not let the flour brown. Gradually add the stock, stirring constantly. Add the cayenne, salt, Worcestershire sauce, and thyme. Simmer the mixture, covered, for 1 hour. Add the oysters, oyster liquor, and sherry and simmer for 10 minutes. Do not allow the soup to boil. Stir in the cream and milk. Cool and refrigerate for at least 8 hours. Before serving, heat the soup slowly over low hea