|Garlic||1 Clove (5 gm), minced|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Olive oil||1 Tablespoon|
|Artichokes||4 Large (Medium To Large)|
|Broth||3 Cup (48 tbs) (Of Choice)|
|Fresh lemon juice||1 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|Green onions||4 , chopped (White Only)|
|Mushrooms||6 Ounce, minced|
|Creamy mushroom concentrate||1⁄4 Cup (4 tbs)|
|Half and half cream||1 Cup (16 tbs)|
|White pepper||1⁄2 Teaspoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
In large kettle, saute garlic and onion in oil until translucent.
Add artichokes, broth, lemon juice, pepper and oregano and simmer, covered, until artichokes are very tender, adding more broth if needed.
Remove artichokes; strain and reserve broth.
Scrape edible portion from the artichoke leaves, remove and discard chokes and dice hearts, reserving 1 heart.
Dice this heart and reserve it for garnish.
Saute green onions, garlic and mushrooms in butter 3 minutes; puree with artichokes and 1 cup of the reserved broth.
Combine puree with creamy mushroom concentrate and remaining broth.
Heat, stirring, until smooth and slightly thickened.
Add cream, salt and pepper.
Reheat and adjust seasonings.
Just before serving, add wine and reserved diced artichoke heart.