INGREDIENTS

INSTRUCTIONS

Melt the butter in a 5-qt Dutch oven and saute the onions, celery and
bell pepper until they soften. Toss in the bacon, the drippings and
the chopped oyssters and simmer gently over low heat, stirring
constantly, until the oysters curl and a rich gray-colored base  forms.
Drop in the artichoke pulp and bottoms and blend them well  into the
mixture. Stir in the oyster liquor and the artichoke cooking  stock.
Bring it to a boil, but be sure to keep stirring or the oyster  liquor
will scorch and stick to the bottom of the pot. Boil for about  4
minutes. Stir in the basil, reduce the heat to simmer and let the
bisque cook slowly for another 5 minutes. Stir in the cream, a
half-pint at a time, and turn the fire back up to high! When the
mixture comes back to a boil, reduce the heat again so that the  bisque
just barely "bubbles" and add the salt and pepper. Taste  before adding
the salt as the oysters contain a lot of salt. After 10  minutes,
remove from the heat and allow it to "set up" for 15 minutes  so that
the flavors blend. Serve, garnished with parsley. Source:  Frank Davis
Cooks Naturally N'Awlins. Posted to EAT-L Digest 14  October 96  Date:
Tue, 15 Oct 1996 10:31:55 -0500  From:    LD Goss <ldgoss@METRONET.COM>

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Nutrition (calculated from recipe ingredients)
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Calories: 1656
Calories From Fat: 1557
Total Fat: 177g
Cholesterol: 654.9mg
Sodium: 183.8mg
Potassium: 435.8mg
Carbohydrates: 14.8g
Fiber: 1.1g
Sugar: <1g
Protein: 10.5g