18 ounces artichoke hearts, drained 1 clove garlic, halved 2 teaspoons lemon juice 1/2 teaspoon salt 1/8 teaspoon white pepper 2 cups chicken broth 3 tablespoons butter or margarine 3 tablespoons flour 2 cups milk garlic croutons, for garnish
In medium saucepan cook artichokes and seasonings listed above in chicken broth. Puree in blender or food processor. Strain, if desired; set aside.
In same saucepan melt butter or margarine. With wire whisk, stir in flour and cook, stirring constantly, until smooth and bubbly, about 1 minute. Slowly blend in milk. Bring just to a boil, stirring frequently with whisk.
Stir in pureed vegetable mixture; heat through. Garnish with croutons.