34 gr butter 32 gr all purpose flour 6 garlic 1 lemon 1,400 ml chicken broth 800 ml artichoke bottoms water packed 1 variations
Instructions
Cream of Artichoke: Decrease chicken broth by half cup and add l/2 cup heavy or light cream to pureed soup. Substitute two 14-ounce cans artichoke hearts, packed in water, for the artichoke bottoms.