2 lg. artichokes
8 c. chicken stock
1/2 c. hazel nuts
3/4 c. rice flour
1 c. whipping cream
Salt and pepper
2 tbsp. sherry or to taste

Remove all leaves, stem, and choke from artichokes and discard, reserving bottoms only. Poach in water to cover 1 hour. Remove with slotted spoon and add to large saucepan with 6 cups chicken stock.

Preheat oven to 300 degrees. Spread nuts in small baking pan and toast about 10 minutes. Retain oven heat. Cool nuts slightly, then rub in towel to completely remove brown skins. Return nuts to oven and toast until golden brown, about 10 minutes longer, watching carefully. Remove from oven and crush to a fine consistency. Add to artichoke bottoms and stock and simmer 30 minutes. Puree in blender, processor or food mill and return to pan.

Gradually add rice flour to remaining 2 cups chicken stock and stir until smooth. Add to soup, place over high heat and whisk until it comes to a boil. Reduce heat and simmer 15 minutes, stirring frequently. Add cream and season with salt and pepper. Blend in sherry just before serving. 10 servings.