12 oysters, cleaned and shucked
8 oz Salted Butter
5 oz spanish onion, chopped fine
4 oz celery, chopped fine
8 oz chicken stock, low sodium
8 oz Artichoke Quarters in Oil
14 oz heavy cream
8 oz half and half
In a large saucepan over a moderate heat, melt the Salted Butter, once melted, add the onions and celery and cook for about 10 minutes or until tender. Add the chicken stock and reduce the heat, cook for about 20 minutes. Add in the Artichoke Quarters in Oil and simmer for 10 minutes. Add the cream and half and half, bring to a quick simmer, stirring constantly, as soon as liquid simmers reduce the heat.
Take the meat of the oysters and place in a chinos, poach the meat of the oysters in the liquid for 2 to 4 minutes. Drain and replace in shells. Ladle out the cream mixture into each of the oysters, garnish with parsley or chives and serve immediately.