| 1 | Melt butter in 6- to 7-inch skillet over medium heat, allowing it to brown slightly. |
| 2 | Add shallots and saute briefly. |
| 3 | Stir in flour and cook for 2 to 3 minutes. |
| 4 | Heat chicken stock in 2-qt. |
| 5 | Saucepan. |
| 6 | Add flour mixture, stirring constantly. |
| 7 | Cook over medium heat until slightly thickened, about 3 to 5 minutes. |
| 8 | Puree artichoke crowns in food processor or blender. |
| 9 | Add thickened chicken stock and half-and-half and blend thoroughly, about 30 seconds. |
| 10 | Season with salt and pepper. |
| 11 | Serve hot or cold. |
| 12 | Note: may be made ahead and refrigerated. |
| 13 | This one can be served hot or cold. |
| 14 | Also good for those who would fear fooling with fresh artichokes. |
| 15 | If made with vegetable broth, could also be vegetarian. |
| 16 | Serves 4 to 6 |
