Recipe - Artichoke With Lemon

One fourth cup Unsalted butter
One fourth cup Allpurpose flour
6 cup Minced garlic
1 Lemon; juiced
6 cup Chicken broth
28 ounce Artichoke bottoms; water
packed
Cans (two 14oz); drained
rinsed
Freshly ground black pepper

Directions: 1. Melt butter over low heat in a heavybottomed saucepan or
stockpot. Whisk in flour very slowly.
2. Gradually add garlic, lemon juice, chicken broth, and artichoke bottoms
and bring to a boil. Reduce heat to low and simmer for 25 to 35 minutes.
3. Remove solids and place in a food processor or blender. Process until
smooth, gradually adding remaining broth. Add pepper and serve.
Variations:

Cream of Artichoke: Decrease chicken broth by One half cup and add l/2 cup heavy
or light cream to pureed soup.

Substitute two 14ounce cans artichoke hearts, packed in water, for the
artichoke bottoms.
Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991

Posted to MCRecipe Digest V1 #238

Date: Wed, 9 Oct 1996 11:44:22 0700 (PDT)

From: patH phannema@wizard.ucr.edu

NOTES : Makes 89 cups "This soup was born out of necessity to use an
unordered shipment of artichoke bottoms."

Nutr. Assoc. : 0 0 0 0 0 42 0 0