Ingredients
1 can artichoke hearts, drained and well rinsed
2 sticks of butter
1½ cup onion, finely chopped
½ cup celery, finely chopped
½ cup green bell pepper, finely chopped
1 Tablespoon garlic, minced
¼ teaspoon nutmeg
½ teaspoon thyme
½ teaspoon black pepper
½ teaspoon white pepper
¼ teaspoon cayenne pepper
1½ teaspoon salt
1/3 cup flour
1½ cups chicken stock
1 cup heavy cream
1 cup whole milk
1 pint oysters

Directions
Coarsely chop artichokes and set aside. In a large heavy bottomed Dutch oven melt the butter and add the celery, onion, and bell pepper. Sauté over a medium heat until the vegetables are soft. Stir in the garlic, nutmeg, sage, thyme, black, white, and cayenne peppers, and salt. Cook for 1 minute. Add the flour, mixing well to avoid any lumps. Cook and stir for 1 minute, Blend in the chicken stock, add the artichokes, and bring to a gentle boil. Cover and simmer for 10 minutes. Add the cream and milk and return to a simmer, stirring occasionally. Pour in the oysters and a little of the oyster liquor and cook just until their edges are curled, about 5 minutes. Adjust the seasoning and serve.

Serves 5-6