Preheat oven to 350 degrees.
Place the oysters in a small stainless steel sauce pot with oyster liquor and milk. Simmer 6-7 minutes until oysters are thoroughly cooked. Strain, reserve liquid, and allow oysters to cool. Once cooled, roughly chop the oysters.
In a food processor, combine cream cheese, reserved oyster broth, parmesan, green onions, garlic, eggs, and lemon juice, and pulse until smooth. Add artichokes, salt, Creole seasoning, pepper, and hot sauce, and pulse until just mixed. Fold in chopped oysters by hand.
Transfer mixture to a buttered, deep one-quart casserole dish and bake until lightly browned and set, approximately 30 minutes.
Serve warm with crackers.
Yield: 1 quart