Emeril's Oyster Artichoke Soup | Louisiana Kitchen & Culture

Ingredients

• 2 tablespoons plus 1/2 teaspoon salt
• 1 teaspoon black peppercorns
• 3 bay leaves
• 2 large artichokes, 1 to 1 1/4 lb each
• 1 lemon, halved
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup yellow onion, chopped
• 3 tablespoons celery, finely chopped
• 3 tablespoons carrots, peeled and finely chopped
• 1/2 teaspoon garlic, minced
• 1½ teaspoons fresh parsley, chopped
• 1/4 teaspoon fresh thyme, chopped
• 1½ tablespoons all-purpose flour
• 2 cups chicken stock (canned low sodium chicken broth)
• 1/4 cup dry vermouth
• 2 tablespoons dry white wine
• 2 tablespoons half-and-half, more as needed
• 1½ teaspoons Worcestershire
• 1½ teaspoons fresh lemon juice
• 1 teaspoon grated lemon zest
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon cayenne
• 1 pint oysters with their liquor