This dish is definitely an inspiration from New Orleans’ famous Drago’s Restaurant. That and the countless times I’ve been invited to outdoor grilling events and someone would show up with a sack of oysters, an oyster knife, and a bottle of barbecue sauce . . . Here’s my take on what to do with ’em.
Artichoke and oyster soup is a New Orleans favorite, and just about everyone and his or her mother has a favorite recipe for it. Pureeing the soup also gives it a silky texture, and since the oysters are added at the very last minute, they are gently poached to perfection.