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Recipe Name: Artichoke With Lemon Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1/4 Cup(s) Unsalted butter
1/4 Cup(s) All-Purpose Flour
6 Cup(s) Minced garlic
1 Lemon, juiced
6 Cup(s) Chicken broth
28 Ounce(s) Artichoke bottoms, water
packed
Cans, two 14-oz drained
Rinsed
Freshly ground black pepper
Directions:
Directions: 1. Melt butter over low heat in a heavy-bottomed saucepan
or stockpot. Whisk in flour very slowly. 2. Gradually add garlic,
lemon juice, chicken broth, and artichoke bottoms and bring to a boil.
Reduce heat to low and simmer for 25 to 35 minutes. 3. Remove solids
and place in a food processor or blender. Process until smooth,
gradually adding remaining broth. Add pepper and serve. Variations:
Cream of Artichoke: Decrease chicken broth by 1/2 cup and add l/2 cup
heavy or light cream to pureed soup. Substitute two 14-ounce cans
artichoke hearts, packed in water, for the artichoke bottoms. Recipe
By : Sally Nirenberg: Recipes from the Night Kitchen 1991 Posted
to MC-Recipe Digest V1 #238 Date: Wed, 9 Oct 1996 11:44:22 -0700 (PDT)
From: patH <phannema@wizard.ucr.edu> NOTES : Makes 8-9 cups "This
soup was born out of necessity to use an un-ordered shipment of
artichoke bottoms." Nutr. Assoc. : 0 0 0 0 0 42 0 0

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 248
Calories From Fat: 65
Total Fat: 7.3g
Cholesterol: 15.3mg
Sodium: 569.1mg
Potassium: 578.6mg
Carbohydrates: 38g
Fiber: 2.3g
Sugar: 1.7g
Protein: 10.6g


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