Artichoke Soup

• 6 oz. artichoke hearts
• 1 c. thinly sliced celery
• 1/4 c. chopped onion
• 1/2 c. water
• 1 chicken bouillon cube
• 2 tsp. cornstarch
• 3/4 tsp. salt
• 2 c. half and half
• 1 Tbsp. lemon juice
• 1 Tbsp. chopped parsley
• grated lemon peel for garnish (optional)

1. Drain artichokes from marinade.
2. Spoon off 2 tablespoons of oil; save for salad dressing.
3. Put the rest of the marinade in a saucepan; add the celery and onion.
4. Saute until slightly brown. Then add the water and crushed bouillon.
5. Cover and simmer for 10 minutes.
6. Stir the cornstarch and salt into the half and half and then add to the mixture.
7. Cook, while stirring, until mixture boils and begins to thicken.
8. Cut the larger artichokes in half. Add to the mixture and heat.

hearts, celery, onion, water, chicken, cornstarch, salt, lemon juice, parsley, lemon peel

Taken from www.cookbooks.com/Recipe-Details.aspx?id=771424 (may not work)