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1/4 C. flour
8 C. well-seasoned chicken broth
1 C. heavy cream
Salt and white pepper
1 pkg. frozen artichoke hearts
1/2 tsp. nutmeg
frozen artichoke hearts in salted water according
to package instructions. Allow to cool in their
cooking liquid and purée in blender with
1 or 2 cups of their cooking broth. Set aside.
a Dutch oven, heat butter and add flour. Cook,
stirring often, for 2 minutes, but do not let
it brown. Slowly add 2 cups of the broth and
the evaporated milk or cream. Cook until smooth,
stirring often. Add remaining broth, then season
puréed artichokes into chicken stock
mixture and bring to a boil. Lower heat and
simmer for 5 minutes, stirring often. Add nutmeg
and correct the seasoning.
laced with dry sherry and topped with fresh
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