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Name: Artichoke with Lemon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: Cans (two 14-oz); drained; 1/4 c Unsalted butter; 6 c Chicken broth; Black Pepper freshly ground; 28 oz Artichoke bottoms; water; 6 c Garlic minced; 1 Lemon; juiced; 1/4 c All-purpose flour

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INGREDIENTS

Cans (two 14-oz); drained
1/4 c Unsalted butter
6 c Chicken broth
Black Pepper ; freshly ground
28 oz Artichoke bottoms; water
6 c Garlic ; minced
1 Lemon; juiced
1/4 c All-purpose flour

Servings

INSTRUCTIONS

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 NOTES : Makes 8-9 cups "This soup was born out of necessity to use an un-ordered shipment of artichoke bottoms." Nutr. Assoc. : 0 0 0 0 0 42 0 0

NOTES

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Artichoke with Lemon

Cans (two 14-oz); drained
1/4 c Unsalted butter
6 c Chicken broth
 Black Pepper freshly ground
28 oz Artichoke bottoms; water
6 c Garlic minced
1 Lemon; juiced
1/4 c All-purpose flour

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 <phannema@wizard.ucr.edu>    NOTES : Makes 8-9 cups  "This soup was born out of necessity to use an  un-ordered shipment of artichoke bottoms."    Nutr. Assoc. : 0 0 0 0 0 42 0 0

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Nutrition

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Serving Size: 1 Serving (409g)
Recipe Makes: 8 Servings

Calories: 443
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 443

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