Creole Oysters

• 10 stalks cardoons, cut into 2-inch julienne
• Juice of 1 lemon
• 6 cups

Peel and clean the cardoons. Set aside in cold water to cover with the lemon juice.

In a heavy saucepan, reduce the cream by half over moderate heat.

While the cream reduces, cook the cardoons in salted boiling water until tender.

Drain and keep warm.

Strain the oyster liquor into the reduced cream and reduce the mixture by one-third to about 2½ cups.

Add