Artichoke with Lemon
Yield
4 servingsPrep
10 minCook
40 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter, unsalted
|
|
| ¼ | cup |
all-purpose flour
|
|
| 6 | cloves |
garlic
minced |
|
| 1 | each |
lemon
juiced |
|
| 6 | cups |
chicken broth
|
|
| 28 | ounces |
artichokes
bottoms, water packed cans, drained and rinsed |
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter, unsalted
|
|
| 59 | ml |
all-purpose flour
|
|
| 6 | cloves |
garlic
minced |
|
| 1 | each |
lemon
juiced |
|
| 1.4 | l |
chicken broth
|
|
| 809.2 | ml/g |
artichokes
bottoms, water packed cans, drained and rinsed |
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Melt butter over low heat in a heavy-bottomed saucepan or stockpot.
Whisk in flour very slowly.
Gradually add garlic, lemon juice, chicken broth, and artichoke bottoms and bring to boil.
Reduce heat to low and simmer for 25 to 35 minutes.
Remove solids and place in a food processor or blender.
Process until smooth, gradually adding remaining broth.
Add pepper and serve.
