This simple artichoke soup is nice to have with a sandwich for lunch or to serve before supper if you’re having a light meal.

The recipe makes almost 2 quarts, but it can easily be halved if you need less. It calls for three cans of artichoke hearts and one can of artichoke bottoms. The artichoke hearts are pureed and cooked in the soup. The artichoke bottoms are chopped and added before serving. If you can’t find artichoke bottoms, use all artichoke hearts.

I find it helpful to go over the outer leaves of the artichokes hearts and remove any that appear tough.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.