4 (14 oz.) cans artichoke hearts, drained
1 1/2 cans cream of mushroom soup
1/4 c. Chablis wine
5 c. half & half
1 c. strong chicken stock (1 tbsp. chicken bouillon to 1 c. boiling water)
Salt & pepper to taste

Puree artichoke hearts in food processor. Put in double boiler. Add remaining ingredients. Stir well and heat to preferred temperature. Add salt and pepper to taste. Serves 6-8.