2 large artichokes, cooked and chilled
1/2 tsp salt
1 pint sour cream
1/4 tsp Tabasco

1 tbsp lemon juice
1 pint large oysters
2 scallions, white part only
paprika

Remove artichoke leaves and place them around the edge of a round serving platter. Dice artichoke bottoms coarsely and place them in the blender with the oysters, Tabasco, scallions, lemon juice and salt. Blend to a paste. Mix paste with sour cream, pour into serving bowl and dust with paprika. Chill. Place the bowl of dip in the center of the artichoke leaves and serve as a cocktail appetizer.

	OYSTER TIDBITS:
	To avoid struggling with an oyster in the shell, put it into a microwave oven: Cook one medium oyster for one minute on high. The shell will open. Use a blunt knife to cut the muscle. To save the oyster liquor, position the oyster with the deep shell half on the bottom.