1 - 1 1/2 pts. Oysters
1 can artichoke hearts
1 onion, chopped
3/4 stick margarine
1 can cream of chicken soup
1 can cream of celery soup
Salt, pepper & cayenne pepper

Melt margarine in a skillet and saute until soft. Cut Oysters in half and add to skillet. Cook over a low fire until the Oysters cur. Add Oyster water, 2 cans of soup and artichoke hearts. Cook on a slow fire until all is blended and hot. Add seasoning to taste. Serve with crackers and salad.