Cream of Castroville Artichoke Soup

• 1/2 cup all-purpose flour
• 2 teaspoons salt
• 1/8 teaspoon dried thyme
• 2 (12-ounce) packages frozen artichoke hearts, thawed
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 yellow onion, coarsely chopped
• 2 cloves garlic, pressed
• 1/4 cup uncooked converted rice
• 5 cups chicken stock (page 91)
• 1 cup heavy whipping cream or half-and-half
• Dash of freshly squeezed lemon juice or dry white wine
• Salt
• Several sprigs of tarragon, for garnish
• Sour cream, for garnish

1. Combine the flour, salt, and thyme in a resealable plastic bag.
2. Add the artichoke hearts and shake until evenly coated.
3. Place a large saute pan over medium high heat and add the oil and butter.
4. In batches if necessary, add the artichoke hearts and saute, stirring occasionally, for 15 minutes, until golden brown on all sides.
5. Add the onion and garlic and cook for another 5 minutes, until softened.
6. Transfer the contents of the pan to the slow cooker and add the rice and stock.Cover and cook on low for 5 to 6 hours, until the rice is quite tender.
7. Using a handheld blender, puree the soup until smooth.
8. Stir in the whipping cream and lemon juice and season with salt to taste.
9. Ladle the soup into individual bowls and garnish with the tarragon and a dollop of sour cream.
10. Serve immediately.

allpurpose, salt, thyme, frozen artichoke, olive oil, unsalted butter, yellow onion, garlic, rice, chicken, heavy whipping cream, freshly squeezed lemon juice, salt, tarragon, sour cream

Taken from www.epicurious.com/recipes/food/views/cream-of-castroville-artichoke-soup-380226 (may not work)