Velvet Artichoke Soup

Ingredients

• 4 cups water
• 1 tbs. lemon juice
• 1 tbs. oil
• 4 garlic gloves, crushed
• 3 lbs. artichokes (3-4 med.)
• 2 cups chicken stock
• 1 cup half-and-half
• 1 tsp. ground pepper
• 1 tsp. salt
• A Sprig of fresh thyme or 1 tsp. dried thyme

Directions
Boil water with oil, lemon juice, and two garlic cloves.  Add the artichokes and cook 45 minutes. Remove hearts and puree in food processor with some of the stock, remaining garlic, salt and pepper. Slice 1/2 to 1 cup of the tender ends of the leaves into thin strips. Reheat soup with leaves, half-and- half, and thyme.