|Frozen artichoke hearts||9 Ounce (1 Package)|
|Chicken broth/Two, 14-1/2-ounce cans regular-strength chicken broth||1 Quart|
|Lemon juice||1 Tablespoon|
|Minced shallots||2 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Pepper white||1⁄8 Teaspoon|
|Dry sherry||1 Tablespoon|
|Chopped toasted filberts||1⁄4 Cup (4 tbs)|
Trim stems of fresh artichokes even with base.
Using kitchen shears, cut off tip of each leaf.
Bring 6 cups water to a boil in a 4-quart pot.
Add artichokes; boil until artichoke base is tender when pierced with a fork, about 45 minutes.
Pull off heavy leaves; set aside.
Remove and discard thin yellow and purple inner leaves and fuzzy choke from each artichoke.
What remains is the artichoke bottom.
Using a spoon, gently scrape tender pulp from heavy leaves.
In a 4-quart pot, combine pulp, cleaned artichoke bottoms, frozen artichoke hearts, broth and lemon juice.
Simmer 15 minutes.
Place artichoke mixture in a blender or food processor; puree.
Strain puree through a fine sieve.
Rinse and dry pot.
Melt butter or margarine in pot.
Add shallots; saute 1 minute.
Stir in flour until blended.
Gradually stir in artichoke puree.
Bring to a boil, stirring constantly.
Pour cream into a medium bowl.
Slowly ladle about 1/2 cup hot artichoke mixture into cream; stir to blend.
Pour cream mixture into artichoke mixture, stirring constantly.
Add salt, pepper and sherry.
Warm soup until heated through, stirring occasionally.
Do not boil.
Ladle hot soup into individual bowls.