3 tbsp. butter
1 1/2 tbsp. minced shallots
1 1/2 tbsp. flour
3 1/2 c. chicken stock
3 lbs. artichoke bottoms or crowns, drained
1 c. half & half
Salt and pepper

Melt butter in 6 or 7 inch skillet over medium heat. Add shallots and saute briefly. Stir in flour and cook 2 or 3 minutes. Heat chicken stock in 2 quart saucepan. Add flour mixture, stirring constantly; cook over medium heat until slightly thickened, about 3 to 5 minutes. Puree artichoke crowns; add thickened chicken stock and half & half; blend thoroughly about 30 seconds. Season with salt and pepper. Serve hot or cold.