1 c. whipping cream
Juice of 1 lg. lemon plus 1 lemon cut in half
6 to 8 lg. artichokes
2 c. chicken stock or chicken bouillon
1 sm. onion, peeled and cut in half
Salt and freshly ground pepper
2 tbsp. butter
Parsley for garnish

1. In a bowl, combine the cream and lemon juice. Whisk until well blended; set aside.

2. Remove the outer leaves from the artichokes until they are pale green and turning inward to a cone shape. Cut the cones off with a sharp knife, trim the edges and remove the fuzzy center with a grapefruit spoon. Drop the artichokes into a large bowl of cold water. Add the lemon halves and set aside.

3. In a shallow saucepan, combine the artichoke bottoms with the stock and onion. Season with salt and pepper then bring to a boil and simmer, partly covered, for 15 to 20 minutes, or until the artichokes are tender. Cool and quarter.

4. In a heavy skillet, heat the butter. Add the artichokes and toss well. Add the lemon cream, bring to a boil, and cook until the cream is well reduced and heavily coats a spoon.

5. Taste and correct the seasonings. Garnish with fresh parsley. 4 to 5 servings.