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ARTICHOKE SOUP

2 cups artichoke pulp
2 cups chicken stock
milk or cream
salt and pepper

Prepare artichokes according to method 6 (see note below). Cook
pulp and chicken stock together; add mil or cream until thinned to
the desired consistency and season with salt and pepper to taste.
This is good either chilled or hot. Serves 4.

Their "method 6" is to cook the artichokes. Scrape the fleshy part
from the base of the leaves with a knife and rub the bottoms through
a sieve or food mill. OR - Pulp may also be made by putting pre-cooked
hearts in a belnder, at high speed for approximately 30 seconds.
Six large artichokes will make about 1 1/2 cups of pulp.

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