(Lee)

6 Tbsps. Butter   ½ cup green onions, chopped
Pinch of thyme   1 bay leaf
¼ tsp. cayenne pepper   1 can chicken broth
1 can artichoke hearts, sliced  2 tsps. salt
¼ tsp. Tabasco   1 cup whipping cream
¼ cup minced fresh parsley
2 pints oysters, at least (when tripling, I use 1 gallon)
Liquid from oysters + 1 liquid from artichoke hearts

Melt butter.  Saute green onions, thyme, bay leaf, and pepper.  Add broth, oyster liquid, artichoke liquid, artichokes, salt, and Tabasco.  Bring to boil.  Add oysters and cook until oysters curl.  Add parsley.