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.

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

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