6 oz. jar marinated artichoke hearts
1 tbsp. butter
1 c. chopped onion
1 lg. stalk celery, chopped
1/2 c. sliced mushrooms
1 tbsp. salt (or to taste, we use less)
2 sm. potatoes, peeled & sliced
1 tbsp. basil
1 tbsp. flour
2 c. chicken stock
1 can green peas
1/2 lb. spinach, cooked & chopped
3-4 c. half & half (or whole milk)

1. Drain artichokes, saving marinade. Chop.

2. Melt butter in Dutch oven. Add chopped artichokes.

3. Saute onions and celery for a couple of minutes until becoming transparent. Add mushrooms, potatoes, basil and salt to taste. Saute for about 8 minutes.

4. Mix flour into a little of the stock. Add to pan, then add remaining stock.