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.