Artichoke Heart Soup

• 1 tablespoon olive oil
• 1 cup thinly sliced onion
• 4 garlic cloves, minced
• 2 celery ribs, with leaves
• 14 ounces artichokes, drained
• 1 cup chopped tomato
• 2 cups peas, fresh, frozen, canned
• 8 cups garlic stock or 8 cups vegetable stock
• 1 tablespoon lemon juice
• 1 -2 tablespoon chopped fresh basil (1/2 teasp. dried)
• 1 teaspoon salt
• 14 teaspoon black pepper
• grated parmesan cheese (optional) or romano cheese (optional)
• chopped fresh parsley (optional)

1. Warm the oil in a large nonreactive soup pot and saute' onions and garlic on medium heat for about 5 minutes, until lightly browned, stirring occasionally.
2. Meanwhile, thinly slice the celery to make about 1 cup and cut the artichoke hearts into eighths.
3. When the onions are golden brown, add the artichoke hearts and celery and cook for 5 min., stirring.
4. Stir in the tomatoes and peas and gently simmer for about 5 more minutes.
5. Add the stock, lemon juice, basil, salt, and pepper, increase the heat to medium-high, and cook for about 10 minutes.
6. Top with cheese and parsley.

olive oil, onion, garlic, celery, artichokes, tomato, peas, garlic, lemon juice, fresh basil, salt, black pepper, parmesan cheese, fresh parsley

Taken from www.food.com/recipe/artichoke-heart-soup-207890 (may not work)