Ingredients
- 6 garlic (cloves minced)
- 1 lemon (juiced)
- 1 variations
- 6 cups chicken broth
- 28 ounces artichoke bottoms water packed
- 1/4 cup butter (unsalted)
- 1/4 cup all purpose flour
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.
