Artichoke Soup

1. 1

   Drain artichokes from marinade.

2. 2

   Spoon off 2 tablespoons of oil; save for salad dressing.

3. 3

   Put the rest of the marinade in a saucepan; add the celery and onion.

4. 4

   Saute until slightly brown. Then add the water and crushed bouillon.

5. 5

   Cover and simmer for 10 minutes.

6. 6

   Stir the cornstarch and salt into the half and half and then add to the mixture.

7. 7

   Cook, while stirring, until mixture boils and begins to thicken.

8. 8

   Cut the larger artichokes in half. Add to the mixture and heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.