1 TBSP olive oil
2 shallots, sliced thin
2 lb artichoke hearts, canned or frozen (defrosted)
2 quarts chicken stock
parmesan cheese for garnish
In a large stock pot heat oil over medium heat, add shallots, stir to coat and cook 3 – 4 minutes until soft. Add artichokes and stir to coat. Cook for 3 minutes then add stock and simmer for 30 minutes. Allow to cool a little. Place in a blender and blend until smooth.
Serve with a little fresh pepper and parmesan cheese.
2 WW PP