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.

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.

Dont 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,

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