*  Exported from  MasterCook  *
 
                            Artichoke with Lemon
 
 Recipe By     : Sally Nirenberg: Recipes from the Night Kitchen 1991
 Serving Size  : 8    Preparation Time :0:45
 Categories    : Vegetable Soup                   Sally
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           unsalted butter
      1/4  cup           all-purpose flour
    6      cloves        minced garlic
    1                    lemon -- juiced
    6      cups          chicken broth
   28      ounces        artichoke bottoms -- water packed
                         cans (two 14-oz) -- drained rinsed
                         Freshly ground black pepper
 
 Directions:
 1. Melt butter over low heat in a heavy-bottomed 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 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.
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Makes 8-9 cups	“This soup was born out of necessity to use an un-ordered
shipment of artichoke bottoms.”
 Nutr. Assoc. : 0 0 0 0 0 42 0 0