Creole Oysters

Directions

1. 1
   Peel and clean the cardoons.
2. 2
   Set aside in cold water to cover with the lemon juice.
3. 3
   In a heavy saucepan, reduce the cream by half over moderate heat.
4. 4
   While the cream reduces, cook the cardoons in salted boiling water until tender.
5. 5
   Drain and keep warm.
6. 6
   Strain the oyster liquor into the reduced cream and reduce the mixture by one-third to about 2 1/2 cups.
7. 7
   Add the cayenne.
8. 8
   Poach the oysters in the cream for 3 minutes.
9. 9
   Off the heat, stir in the file gumbo powder or add a pinch to each serving at the table.
10. 10
    Drain the cardoons thoroughly and arrange them on a heated deep platter.
11. 11
    Pour the oysters and cream over the cardoons.
12. 12
    Serve in heated soup plates.