Makes about 8 cups. Recipe is by Corinne Cook.
3 (14-oz.) cans artichoke hearts, drained or partially drained
1 (14.5-oz.) can artichoke bottoms, drained
3 tablespoons butter
1½ tablespoons flour
½ medium onion, chopped
2 garlic cloves, minced
2 green onions, tops and bottoms, chopped
1 (32-ounce) carton chicken broth
½ teaspoon Worcestershire sauce
¼ teaspoon thyme
Pinch of sweet basil
¾ cup half-and-half
Salt, black pepper and cayenne to taste, if necessary
Crackers or toast, optional
1. Open cans of artichoke hearts and remove any tough outer leaves. Reserve the artichoke bottoms. Puree artichoke hearts in blender or food processor and set aside. (If you have a submersible blender, you can puree the soup once it’s cooked).
2. In Dutch oven, melt butter and stir in flour. Cook, while constantly stirring until mixture begins to darken slightly.
3. Lower heat and add onion, garlic and green onions. Stir and cook until onions are tender.
4. Gradually stir in the chicken broth. Continue cooking until well blended.
5. Add pureed artichoke hearts.
6. Season with Worcestershire sauce, thyme and basil.
7. Gradually stir in the half-and-half. Stir until heated through. Taste for seasoning and add salt and pepper as necessary. Puree now if using a submersible blender. More cream or broth can be added to correct consistency if desired.
8. Before serving, quarter the reserved artichoke bottoms (or additional artichoke hearts) and add to the soup. Heat and serve with crackers or toast.