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Cream of artichoke soup [ 3 large artichokes | 2 cups chicken stock j 1/2 cup chopped onion j 2 T. fresh lemon or lime juice • 1/4 tsp. dried thyme I 1 cup light cream Ground black or white pepper [ Lemon slices for garnish J Cut off stem close to base of arti- J , choke. Remove and discard tough » lower leaves. Cut artichokes length- < wise into quarters. Remove and dis-, 5 card choke and purple leaves. In a > large saucepot or kettle combine the quartered artichokes, chicken stock, onion, lemon or lime juice and thyme. Bring to boiling, reduce heat and simmer covered, aobut 30 min- , utes or until artichokes are tender. Remove from heat. Remove artichokes and set liquid aside. Strip leaves from artichokes and scrape flesh from them using a spoon. Dice the artichoke bottoms. In a blender, food processor or food mill, combine the artichoke flesh and bottoms, reserved liquid and the cream. Puree the mixture until smooth. Season with pepper to ,taste. Transfer to covered container. Refrigerate overnight. Serve warm or chilled. Garnish with thin lemon slices. Makes 4 servings. Souffle-filled artichokes 1 cup sliced mushrooms 2 T. butter or margarine 2 T. flour See ARTICHOKES, p. 17
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