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Mix dry ingredients, then add water, oil and seasonings.
Leave to stand for 1/2 hour.
Method for soup
Saute onion,leeks and garlic in olive oil until soft (approx 3 minutes). Add peeled and sliced artichokes and cook for 2 minutes longer. Then add chicken stock, cook for 15 minutes, or until artichokes are cooked.Season with salt and pepper. Puree in a blender, adding soft whipped cream. Pour into soup bowl. Serve with oyster fritters and sauteed leeks garlic.
Lightly flour oysters, then dip in batter. Cook in oil heated to 180C until golden brown.
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