This creamy soup depends partly for its seasoning on the herbs and spices in the marinade used on the artichoke hearts. Fresh garlic and onion provide just the right additional flavor balance. A lovely starter course for an elegant dinner.
Recipe contest entry: Fresh Garlic Association
1 jar (6 oz.) marinated artichoke hearts
3 or more large cloves fresh garlic
1/2 cup chopped onion
2 tablespoons flour
2 cans (10-3/4 oz. each) chicken broth
1 cup half and half
finely chopped parsley
Drain marinade from artichoke hearts into 2 qt. saucepan. Crush garlic with press or mince and add to marinade. Add onion and cook, covered 10 minutes over low heat. Blend in flour. Slowly stir in 1 can broth and heat to boiling, stirring. Boil 1 minute or until mixture thickens. Turn artichokes into blender or food processor and add hot mixture, blending until smooth. Strain into saucepan; add remaining can of broth and half and half. Heat just to serving temperature; do not boil. Sprinkle each serving with parsley. Makes 4 serving, about 1-1/3 cups each.
