2 onions, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
3 tbsp. butter
3 tbsp. flour
1/4 tsp. thyme
1 (16 oz.) can artichoke hearts, drained and rinsed
4 c. chicken broth
1 tbsp. lemon juice (fresh)
2 c. water
Salt and pepper
1 tbsp. fresh dill or chives or green onions chopped for garnish

Saute onions, celery, garlic in butter 10 minutes. Add 3 tablespoons flour and thyme. Cook 1 minute. Add chopped artichoke hearts. Add broth a little at a time stirring as it slightly thickens. Add remaining broth and water and lemon juice. Simmer 10 to 15 minutes.

Season with salt and pepper. Puree mixture in blender or food processor. Return to heat, add more lemon juice to taste. Serve with garnish. Serves 4.