Artichoke with lemon
Yield: 8 Servings
Ingredients:
- 1/4 c unsalted butter
- 1/4 c all-purpose flour
- 6 cloves minced garlic
- 1 lemon -- juiced
- 6 c chicken broth
- 28 oz artichoke bottoms -- water
Instructions:
: packed : cn (two 14-oz) -- drained : rinsed : Freshly ground black pepper 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. Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991 From: Path
