5 artichokes, scrubbed and boiled, scrape leaves and chop bottoms or 2 cans pureed
1 lg. onions, chopped
6 toes garlic, chopped
2 ribs celery, chopped
3 or 4 green onions, chopped
1/4 c. butter
1/4 c. flour
5 c. chicken bouillon
1 tbsp. Italian seasonings
Pepper
Tabasco
1 c. evaporated milk
1 1/2 c. water
Parmesan cheese

Saute first 4 seasonings in butter until tender. Blend in flour. Add 5 cups bouillon, Italian seasoning, pepper and few dashes of Tabasco. Stir and cook until slightly thickened. Add artichokes. Mix cream and water and scald. Add to soup, serve. Sprinkle top of soup with Parmesan cheese, if desired.