1 lb. lump crabmeat
1 bunch green onions, minced
1/2 c. dry white wine
1/4 c. cornstarch
1 qt. chicken broth
1 pt. half and half cream
1 can artichoke hearts in water (crushed with your fingers)
1 bay leaf
2 tsp. pepper
2 tsp. salt
Cayenne pepper to taste

In a saucepan, saute green onions, 2 minced garlic toes, and artichoke hearts in white wine for 5 minutes. Dissolve the cornstarch in a little chicken broth and set aside. Add the rest of the chicken broth to the pot and bring to a gentle boil.

Add remaining ingredients, seasoning to taste. Reduce heat to simmer for 15 minutes. Then add the cornstarch mixture a little at a time until desired texture is achieved. Serve hot and garnish with paprika. Serves 4-6.