Instructions: With a sharp knife pare the leaves off the artichokes cut off the stems and carefully scrapeoffthe choke leaving nothing but the naked bases.

Wipe cut surfaces with a lemon as you work to prevent excess browning.

As you finish each one drop pieces into a bowl of water acidulated with lemon juice.

Now simmer in water again acidulated with lemon until just tender.

Drain coolslightly and dice.

Reserve.

Open the oysters reserving and straining their liquor and make up to 650ml (lil): with water.

Melt the butter in a heavy pan and add the celery spring onions and herbs.

Stir then cover and sweat over a low beat for 10 minutes.

Sprinkle over the flour and stir.

Gradually pour in the oyster liquor stirring constantly.

Bring up to the boil and simmer for 15 minutes.

Remove the bay leaf and thyme stalk and stir in the whipping cream and the artichokes.

Simmer for a few minutes then slip in oysters.

Simmer for 4060 seconds longer just long enough to firm the oysters then taste and season adding salt only if necessary.

Serve immediately.

Serves 46

You can order a crate of oysters from Loch Fyne Oysters call 01499 600-264 for details

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