Answer by
oliviaH (4)
Steam 4 artichokes in 2 cups water until tender. Remove, reserving water. Scrape meat from artichoke leaves and chop the artichoke heart. Add to reserved water. Add 2 1/2 cups chicken stock, small chopped carrot, onion and celery stalk. Boil until tender. Puree and add seasoning and 2 cups cream.