Cream Of Artichoke Soup

• 6-8 large artichokes
• 1 onion -- diced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 2 tablespoons vegetable oil
• 3 tablespoons lemon juice
• 2 cloves garlic
• 2 cups chicken stock
• 1 cup heavy cream

1. Trim and prepare the artichokes for steaming: Remove and discard
2. tough outer leaves and the innfer fuzzy choke. You should be left with most of the leaves together with the
3. heart.
4. Bring 1-2" of water to boil in a pot large enough for all the artichokes. Add garlic, salt, pepper, bay leaf, 2 tbl of the lemon juice, and oil. Place artichokes on steaming apparatus in pot, cover tightly, and steam 30-40 minutes. Remove artichokes and allow them to cool sufficiently to be handled. Scrape the tender artichoke "meat" from the inside of each leaf (I use a heavy knife for this). If the steamed artichokes are particularly tender, you may be able to dispense with the scraping and just cut off the top portions of the leaves. Puree the artichoke "meat" and artichoke hearts with the onion and chicken stock.
5. Add final tbl of lemon juice. Simmer over low heat for ~1
6. hour. Add cream, adjust salt and pepper, and serve.

artichokes, onion, salt, pepper, bay leaf, vegetable oil, lemon juice, garlic, chicken stock, heavy cream

Taken from www.epicurious.com/recipes/member/views/cream-of-artichoke-soup-50025938 (may not work)