3 Tbsp Butter
1 1/2 Tbsp Shallots or scallions; -minced
1 1/2 Tbsp Flour
3 1/2 cup Chicken stock
3 cup Artichoke bottoms or -crowns; drained (1 lb cans)
1 cup Half and half
Salt & pepper; to taste
Melt butter in a 6" to 7" skillet over medium heat, allowing it to brown slightly. Add shallots and saute briefly. Stir in flour and cook two to three minutes. Heat chicken stock in 2-quart saucepan. Add flour mixture, stirring constantly. Cook over medium heat until slightly thickened, about three to five minutes. Puree artichoke crowns in food processor or blender. Add thickened chicken stock and half-and-half and blend thoroughly, about 30 seconds. Season with salt and pepper. Serve hot or cold.