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Serves 6 | Prep Time 20 | Cook Time 25


2 medium artichokes
1/4 c. butter or margarine
2/3 c. finely chopped onion
1 medium carrot, chopped
1/3 c. finely chopped celery
1 clove garlic, minced
3 Tbsp. all-purpose flour
3 1/2 c. chicken broth
1/2 c. milk
1/4 c. dry white wine
1 bay leaf
1/2 tsp. Worcestershire sauce
1/4 tsp. thyme
1/8 tsp. chervil
sour cream
celery leaves for garnish


With sharp knife, remove stems and loosen bottom leaves

from artichokes. With kitchen scissors, trim off tips of

leaves. Place artichokes in saucepot just large enough to hold

them. Pour in enough water to come halfway up artichokes.

Cook over medium heat about 20 minutes or until tender. Remove

from saucepot and cool. Remove any tough leaves and the fuzzy

"choke" from centers of artichokes and discard. Pull out

remaining leaves from artichokes; reserve the leaves and the


In large saucepan, melt butter over medium heat. Add

onion, carrot, celery, garlic and artichoke hearts and leaves.

Cook, stirring occasionally, about 5 minutes or until vegeta-

bles are soft. Stir in flour. Gradually stir in broth until

smooth and well blended. Add remaining ingredients. Cover;

simmer 20 minutes. In blender container, process soup in

batches until pureed. Pour soup through sieve or strainer,

back into saucepan. Heat 2 to 3 minutes. Serve with sour

cream and garnish with celery leaves, if desired.

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