Velvet Artichoke Soup Recipe
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4 cups water
1 tablespoon lemon juice
1 tablespoon oil
4 cloves garlic, crushed
3 pounds artichokes
2 cups chicken stock
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon dried thyme

Boil water with oil, lemon juice, and two garlic cloves. Add the artichokes
and cook 45 minutes.

Remove hearts and puree in food processor with some of the stock, remaining
garlic, salt and pepper. Slice 1/2 to 1 cup of the tender ends of the 
leaves into thin strips.

Reheat soup with leaves and thyme. Serves 6.

Adapted from: CDKitchen.com