Categories: Soups/stews 
      Yield: 4 servings 
  
     19 oz Artichoke hearts drained        1 1/2 c  Chicken broth 
      1 tb Lemon juice                       1/2 ts Salt 
      1 ea Dash of white pepper                1 c  18% table cream 
      1 ea Thin slices of lemon            
  
  Puree artichokes and chicken broth.  Place in saucepan with lemon juice, 
  salt and pepper.  Heat just to boiling.  Remove from heat and stir in 
  cream.  Chill Soup.  If hot is required, reheat, but to not boil. Garnish 
  with lemon slices.  Yield 4-6 servings.