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. Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991 Posted to MC-Recipe Digest V1 #238 Date: Wed, 9 Oct 1996 11:44:22 -0700 (PDT) From: patH
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|Serving Size: 1 Serving (409g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 317 (72%)|
|Amt Per Serving||% DV|
|Total Fat 35.3g||47 %|
|Saturated Fat 22g||110 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 91.6mg||28 %|
|Sodium 763.6mg||26 %|
|Potassium 391.1mg||10 %|
|Total Carbohydrate 29.7g||9 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 27.9g|
|Protein 6.5g||9 %|
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Calories per serving: 443
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