chopped 1 can Artichoke hearts, drained -- cut into bite-sized 1 can Chicken broth (large) 3 tablespoons Flour 1 10-oz jar of oysters Cayenne pepper Worcestershire sauce Salt Melt butter and saute green onions and garlic until soft. Add artichokes, sprinkled with flour, and stir to coat well. DO NOT brOWN. Add chicken stock; let it simmer for 15 minutes. Drain oysters, reserving the liquid, and checking for shell bits and sand. Add oysters and their liquid to the soup. Season to taste, using cayenne pepper, Worcestershire, and salt. Simmer for another 10-15 minutes. Can be chilled and kept overnight (in fact, the flavors improve) and then heated before serving. Posted on GEnie by C.BALLOU1 [Claudia] on 06/12/93. Formatted for MM by Rosanne Troxel (D.trOXEL/GEnie; TJFM10C/Prodigy)