Artichoke with Lemon

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.



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