Title: Artichoke with lemon
 Categories: Vegetable s, Sally
      Yield: 8 Servings
 
    1/4 c  Unsalted butter
    1/4 c  All-purpose flour
      6 c  Minced garlic
      1    Lemon; juiced
      6 c  Chicken broth
     28 oz 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.