Artichoke Cream Soup

• 2 large artichokes or 3 medium artichokes, split
• 3 cups chicken stock
• 3 slices lemons
• 2 tablespoons minced shallots
• 1 cup cream
• salt and pepper, to taste

1. Cook artichokes in chicken stock with lemon slices until tender, about 30 to 45 minutes.
2. Discard lemons and removes artichokes from stock.
3. Reserve stock, cool artichokes.
4. Peel stems and mash with one of the artichoke bottoms.
5. Dice and reserve remaining bottoms.
6. Scrape pulp from leaves and combine with the mashed artichoke and reserved stock.
7. Add shallots and cream.
8. Simmer 5 minutes, strain, season to taste and add diced artichoke.
9. Serve!

artichokes, chicken stock, lemons, shallots, cream, salt

Taken from www.food.com/recipe/artichoke-cream-soup-101493 (may not work)