Ingredients
- 6 garlic (cloves minced)
- 1 lemon (juiced)
- 1 variations
- 1,400 ml chicken broth
- 800 ml artichoke bottoms water packed
- 34 gr butter (unsalted)
- 32 gr all purpose flour
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.
