1 c. sliced green onions
1/4 c. chopped onion
2 tbsp. butter, melted
2 tbsp. all-purpose flour
1 (14 1/2 oz.) can ready-to-serve chicken broth
1 (14 oz.) can artichoke hearts, undrained & chopped
1/4 tsp. white pepper
2 tbsp. minced fresh parsley

Saute onions in butter in a large saucepan until tender. Add flour and cook 1 minute, stirring constantly. Gradually stir in chicken broth and cook until thickened, stirring constantly. Stir in artichoke hearts with liquid and white pepper. Cook until thoroughly heated. Spoon into serving bowls; sprinkle with fresh parsley. Yield: 3 cups.