Ingredients
2 Tbsp butter
2 cloves garlic, crushed
1 small onion, finely chopped
2 lb frozen artichoke hearts, thawed and chopped
3 c chicken broth
2 c heavy cream
s&p
lemon wedges for serving
Preparation
Heat butter in saucepan over med. Add garlic and onions. Cook, stirring until soft. Add artichokes and cook, stirring until soft, about 3 mins. Add stock and bring to a boil. Reduce heat to med-low and cook until artichokes are very tender, about 20 mins. Transfer stock and vegetables to a blender. Puree until smooth. Return to saucepan and add cream. Bring to a simmer over med. Cook, stirring occasionally, until reduced by a third; about 45 mins. Season with s & p and serve with lemon wedges
