1 c. sliced green onions, including tops
1/4 c. onion, chopped
2 tbsp. butter, melted
2 tbsp. flour
1 can chicken broth (14 oz.)
1 can artichoke hearts, chopped (reserve liquid) 14 oz.
1/4 tsp. white pepper
2 tbsp. parsley, minced

In large saucepan saute onions in butter until tender. Add flour and cook one minute, stirring constantly. Gradually stir in chicken broth; cook until thickened, stirring constantly. Stir in artichoke hearts, artichoke liquid and pepper. Cook until heated through. Serve garnished with fresh parsley. Serves 4.