19 oz Artichoke Hearts, drained
1 Dash of White Pepper
1 Tablespoon Lemon Juice
1/2 teaspoon Salt
1 1/2 cup Chicken Broth
1 Thin slices of Lemon
1 cup 18% Table Cream
Directions
Puree artichokes and chicken broth. Place in saucepan with lemon juice, salt and pepper. Heat just to boiling. Remove from heat and stir in cream. Chill Soup. If hot is required, reheat, but to not boil. Garnish with lemon slices.
Served as starter. Non-vegetarian dish.
Serves: 4
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