4 (14 oz.) cans artichoke hearts
2 (10 1/2 oz.) cans mushroom soup
2 c. half & half
2 c. chicken broth
2 tsp. salt
1 tsp. pepper
1/2 c. dry white wine

Drain artichoke hearts and chop in food processor. Combine mushroom soup, half & half and chicken broth; stir over low heat until smooth. Add artichoke hearts, salt, pepper and white wine. Heat and serve. Serves 12.