1/4 cup butter 1/4 cup all purpose flour 6 garlic 1 lemon 6 cups chicken broth 28 ounces artichoke bottoms water packed 1 variations
Instructions
Cream of Artichoke: Decrease chicken broth by 1/2 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.