INGREDIENTS

INSTRUCTIONS

Place artichokes and stock in a 2- to 3-gallon pot over medium heat and
cook until artichokes are tender, about 45 minutes. Remove artichokes and
let cool; reserve the cooking liquid. Remove leaves (if desired, scrape the
soft pulp off and addit to the soup with the chopped hearts; or save the
leaves to serve cold with a vinaigrette). Cut out the fiberous chokes;
coarsely chop the hearts.
In a 12-inch frying pan over mediium heat, melt butter. Add leeks, celery,
shallots and garlic and cook until they are soft, about 20 minutes. Add the
artichoke-cooking liquid, bring to a boil, reduce to a simmer, and cook 20
minutes. Add rice, thyme, basil and cayenne.
In a small saucepan over medium heat, cook oysters in their own juice until
plump (2 to 3 minutes). Add half the oysters and half the chopped artichoke
hearts to the soup. In a food processor, blender or food mill, puree the
soup in batches. Add cream and strain soup through a sieve; gently warm
soup.
To serve, place one reserved oyster and 1 tablespoon of the remaining
chopped artichoke hearts in each soup bowl. Ladle in the soup and garnish
with lemon slices.
NOTES : Tucked in the heart of historic Colfax, Madonna's Classic Kitchen
brings big-city flavors to the foothills.  Locals frequent the restaurant
for a taste of innovative cuisine rarely found in small towns and
out-of-townersstop in to enjoy the cozy atmosphere. Regarding his recipe
for Oyster and Artichoke Soup, Chef Allen Levesque says, "This elegant soup
is a great starter for that special dinner.  I came up with this recipe
while researching for a demonstration dinner on the foods of Louisiana.
Don't compromise the flavor of this soup by using frozen or canned
artichokes and oysters," he cautions.  "This soup is quite rich--best
served in small servings."  --From an article in the Auburn (CA) Journal,
November 19, 1997.
Recipe by: Chef Allen Levesque, Madonna's Classic Kitchen, Colfax, CA
Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Mar
2, 1998

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