|Sliced green onions||2 Cup (32 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|All purpose flour||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Canned ready to serve chicken broth||29 Ounce (2 Cans, 14 1/2 Ounce Each)|
|Canned artichoke hearts||28 Ounce, chopped (2 Cans, 14 Ounce Each, Untrained)|
|Ground white pepper||1⁄4 Teaspoon|
Cook onions in butter in a large skillet over medium-high heat, stirring constantly, until tender.
Reduce heat to low; add flour.
Cook, stirring constantly, 1 minute.
Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in artichoke hearts and pepper; cook until thoroughly heated, stirring occasionally.
Ladle soup into individual bowls, and garnish, if desired.