Cream of Artichoke Soup

• 4 cups (950 ml) water
• 1 tbsp (15 ml). lemon juice
• 1 tbsp (15 ml). oil
• 4 garlic cloves, crushed
• 3 lbs (1.4 kg). artichokes (3 to 4 medium, trimmed of thorns)
• 2 cups (475 ml) chicken stock
• 1 cup (225 ml) half-and-half
• 1 tsp (5 ml). ground pepper
• 1 tsp (5 ml). salt
• 1 sprig of fresh thyme or
• 1 tsp (5 ml). dried thyme

1. Bring water to a boil with oil, lemon juice, and two garlic cloves.
2. Add the artichokes and cook 45 minutes.
3. Remove hearts and puree in food processor with some of the stock, remaining garlic, salt, and pepper.
4. Slice 1/2 cup (125 ml) to 1 cup (225 ml) of the tender end of the leaves into thin strips.
5. Reheat soup with leaves, half-and-half, and thyme.

water, lemon juice, oil, garlic, artichokes, chicken, ground pepper, salt, thyme, thyme

Taken from online-cookbook.com/goto/cook/rpage/0015AB (may not work)