Instructions: Steam or boil artichokes. Cool and remove leaves, scoop out and discard feathery choke and drop artichoke bottoms into a pot with the chicken stock.

Use only the artichoke bottoms for this recipe. (Eat the leaves with vinaigrette sauce, or scrape pulp off each leaf and add to stock.)

Toast hazelnuts in a 250-degree oven for 10 minutes until golden brown. Crush very finely in a food processor. Add nuts to stock; bring to a boil. Reduce heat and simmer artichoke bottoms and nuts 30 minutes.

Puree mixture in a food processor.

Return puree to pot. Mix rice flour with water. Stir into soup and gradually bring to a boil, stirring constantly to thicken. Reduce heat and simmer 15 minutes. Stir in cream and sherry, season to taste. Serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.