Instructions: Saute onions and celery in butter in large saucepan over medium heat until onions are soft. Add flour and cook, stirring constantly, until mixture is smooth. Cook, stirring, 1 minute.

Gradually blend in stock and lemon juice and stir until well-blended and smooth. Add bay leaf and seasonings.

Separate drained artichoke bottoms from leaves; reserve leaves. Add artichoke bottoms to soup. Simmer, covered, 20 minutes. Remove soup from heat and allow to cool slightly.

Puree soup in food processor, in batches, until soup is smooth. Return soup puree to saucepan. Add reserved artichoke leaves to soup, and cook, stirring constantly, until hot.

This recipe yields 8 to 10 servings.

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